Swiss Meringue for Lemon, Blackberry, and Meringue Parfait

Use this recipe to make our Lemon, Blackberry, and Meringue Parfait.

  • Yield: Makes 4 cups

Source: Martha Stewart Living, April 2003


  • 4 large egg whites, room temperature
  • 1 cup sugar
  • Pinch cream of tartar
  • 1/2 teaspoon pure vanilla extract


  1. Whisk egg whites, sugar, and cream of tartar in a heatproof mixing bowl set over a pan of simmering water until sugar has dissolved and whites are hot to the touch, 3 to 3 1/2 minutes.

  2. Remove from heat. Beat on low speed, gradually increasing to high, until stiff, glossy peaks form, about 10 minutes. Beat in the vanilla. Use immediately.


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