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Swiss Meringue for Red Currant and Lemon Tartlets

  • Yield: Makes 4 cups
Swiss Meringue for Red Currant and Lemon Tartlets


  • 5 egg whites
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract


  1. In the heatproof bowl of an electric mixer, combine egg whites, sugar, and vanilla. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.

  2. Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. Use immediately.

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