Sous Vide Swiss Meringue Recipe Video

Sous vide (soo-vide) translates to "under vacuum", and is a cooking method that has become popular in mainstream cooking over the past several years. Food is vacuum sealed and then cooked at temperatures much lower than is common with conventional cooking. In this video Ryan shows you a simple technique for sous vide swiss meringue, which uses a whipping siphon and nitrous oxide to aerate the egg and sugar mix. This is a recipe adapted from Modernist Cuisine.


Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageCuisine
Main IngredientHealthy, ,


 Egg white2
 Sugar1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 415 Calories from Fat 1

% Daily Value*

Total Fat 0.1 g0.15%

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 96.3 mg4%

Total Carbohydrates 100 g33.5%

Dietary Fiber 0 g

Sugars 100.3 g

Protein 6 g12.6%

Vitamin A Vitamin C

Calcium 0.5% Iron 0.31%

*Based on a 2000 Calorie diet

Things You Will Need

Vacuum bag


1.Make a mixture of egg whites and sugar and place it in a vacuum bag.
2.In a water bath, on 165C, place the vacuum bag and let it sit for 20 minutes.
3.Cut the corner of the vacuum bag and pour it into a whipping siphon.
4.Place the top on and let the nitrous oxide to aerate the egg and sugar mix by creating more pressure.

5.The meringue is ready when its thick and its perfect to use for making baked Alaska.