Our brown sugar Swiss meringue is the perfect cheesecake topper. It comes together with 5 simple ingredients and a stand mixer.
If you’re looking for a topper for any baked good (think pies, tarts, cupcakes, etc.), you need to try our brown sugar Swiss meringue recipe! Classic meringue is made from egg white and regular white sugar, but we took things up a notch with brown sugar and cinnamon.
This brown sugar Swiss meringue recipe comes together in less than 10 minutes by whisking all of the ingredients in a stand mixer until stiff peaks form. What really tops off this meringue is a toasting the top with a kitchen torch for a beautiful crunch.
What is in brown sugar Swiss meringue?
The base of this recipe is egg white and light brown sugar. We flavored it with vanilla, cinnamon, and sea salt.
Variations
Instead of vanilla extract, try a different flavor such as almond or orange.
Instead of ground cinnamon, try chai spice or pumpkin pie spice.
Lastly, if you don’t have brown sugar, you can use regular white sugar for this recipe 1:1.
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Storage
We recommend using the meringue immediately instead of storing it and using it for later.
How to Serve Brown Sugar Swiss Meringue
We used this recipe on top of our high-protein pumpkin cheesecake and it was so delightful. Here are a handful of other desserts you can serve this on top of:
Instructions
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Place the egg whites and brown sugar into a glass bowl and stir to combine.
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Bring a saucepan with 2-3 inches of water to a simmer. Place the bowl with the egg and sugar on top of the saucepan. It is important that the water is not touching the bowl.
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Stirring often, dissolve the brown sugar into the egg whites. This should take about 3 minutes. Test to see if the brown sugar is dissolved by dipping a finger into the egg whites and rubbing it between two fingers. You should not feel any sugar.
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Remove the bowl from the saucepan and transfer the egg whites into the bowl of the stand mixer. Add the vanilla, cinnamon, and salt. Mix on low for 1 minute. Then increase the speed to medium until stiff peaks form. About 3-4 minutes.
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Top your cake immediately and option to torch with a hand torch.
Tips & Notes
- It is important the water not touch the bowl during the double boil bc that could cook the egg whites.
- If you do not have a kitchen torch, set the oven to broil high, and broil for 2-3 minutes.
Nutrition facts
Calories: 68kcal Carbohydrates: 16g Protein: 1g Fat: 0.02g Fiber: 0.01g Sugar: 16g
