In a medium heat-proof bowl whisk together the 6 large egg whites, 1 ½ cups granulated white sugar, 3 tablespoons fresh lemon juice, and ½ teaspoon kosher salt. Place the bowl over a small saucepan of simmering water. Make sure the bottom of the bowl doesn't touch the water.
Whisking continuously, cook the egg white mixture until the sugar has completely dissolved and it reaches a temperature of 160°F (71°C). This should take about 5 minutes.
Remove the bowl from the heat. Using a stand mixer, whisk the mixture on medium speed for about a minute. Increase the speed to medium-high and whisk until stiff peaks form. This should take about 10 minutes.
Notes
Make sure your bowls and whisks are completely grease-free. Any hint of fat will prevent the egg whites from whipping to their full volume.Glass and metal bowls are preferred as plastic bowls can bond with fat making them difficult to clean and remove all traces of grease.To thoroughly clean your bowls and utensils, wipe them down with vinegar or lemon juice.After cooking the egg whites and sugar the sugar should be completely dissolved. Meaning if you rub a little of the mixture between your fingers you shouldn't feel any sugar granules. If there is undissolved sugar your meringue will feel grainy.Whisking on medium speedrather than high speed will create a more stable meringue.Storage: Swiss meringue tends to lose its fluffiness and become soupy once it is refrigerated. It's best to wait to make it until the day you need it.
