Basic Swiss Meringue
- Yield: Makes about 5 cups
Source: Martha Stewart Living, January
- 6 large egg whites
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
Place whites and sugar in a heatproof mixer bowl set over a pan of simmering water. 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.