Basic Swiss Meringue

  • Yield: Makes about 5 cups
Basic Swiss Meringue

Source: Martha Stewart Living, January


  • 6 large egg whites
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract


  1. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and whisk on high speed until mixture is cool and stiff peaks form, about 6 minutes. Beat in vanilla. Use immediately.


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