Brown Sugar Swiss Meringue

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Our brown sugar Swiss meringue is the perfect cheesecake topper. It comes together with 5 simple ingredients and a stand mixer.

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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.

A bowl of peanut butter, olive oil, and salt on a white surface.

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.

A metal pan with brown liquid in it.
A white mixer with a whisk in it.

Storage

We recommend using the meringue immediately instead of storing it and using it for later.

A pie with meringue topping on a plate.

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:

Brown Sugar Swiss Meringue

Made with just 4 ingredients, this brown sugar Swiss meringue topping is the perfect cheesecake topper. You need brown sugar, egg whites, cinnamon, and vanilla.
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 9
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Ingredients 

Instructions 

  • Place the egg whites and brown sugar into a glass bowl and stir to combine.
  • 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.
    A person using a spatula to stir ingredients in a stainless steel pot.
  • 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.
  • 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.
    A white mixer with a whisk in it.
  • 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.

Watch It

Nutrition

Calories: 68 kcal, Carbohydrates: 16 g, Protein: 1 g, Fat: 0.02 g, Fiber: 0.01 g, Sugar: 16 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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