Published 10/20/2023 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.
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:
Upside Down Peach Cake Strawberry Tart Apple Tart Pumpkin Cheesecake Bars
