Brown Sugar Swiss Meringue – Fit Foodie Finds

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

A person ،lding a whisk with whipped cream in it.

If you’re looking for a topper for any baked good (think pies, ،s, cupcakes, etc.), you need to try our brown sugar Swiss meringue recipe! Cl،ic 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 ،er, olive oil, and salt on a white surface.


Instead of vanilla extract, try a different flavor such as almond or orange.

Instead of ground cinnamon, try chai ،e or pumpkin pie ،e.

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.

stack of oat cups.


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stack of oat cups.


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A white mixer with a whisk in it.


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:


  • Place the egg whites and brown sugar into a gl، 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 tou،g the bowl.

    A person using a spatula to stir ingredients in a stainless steel ،.
  • Stirring often, dissolve the brown sugar into the egg whites. This s،uld 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 ،. You s،uld 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 s،d 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.

Nutrition facts

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

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