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Basic Swiss Meringue


This intermediate-level meringue is far more stable than its French counterpart, yet not as hardy as Italian meringue. Its most common, and arguably most stunning, application is a winsome, swooping shell that's baked until firm to the touch though still compellingly chewy within.

  • Yield: Makes about 5 cups

Source: Martha Stewart Living, January 2009


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


  1. 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.

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