The following recipe makes quite a bit of meringue, i.e. more than enough for two large lemon curd tarts. Recipe may be halved.
10 ounces egg whites
15 ounces sugar
Prepare a large pan of boiling water. In a stand mixer bowl (if using a stand mixer) or other metal bowl, combine egg whites and sugar. Place the bowl over the boiling water. Heat up egg and sugar mixture to around 130 degrees. You want to look for the sugar to be melted.
Using a stand mixer and the whisk attachment, or a hand mixer, mix until the meringue forms and stands up on its own.
Two pictures of meringue piped on lemon curd tarts to give you an idea of how Swiss meringue should look and behave:
– Use a French star pastry tube to pipe Swiss meringue.