Use this meringue to make Baked Meringue Bouquets.
- 4 large egg whites, room temperature
- 1 cup sugar
- Pinch of cream of tartar
- 1 teaspoon pure vanilla extract
Place whites, sugar, and cream of tartar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Attach to mixer. Whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Whisk in vanilla. Use immediately.
SourceMartha Stewart Living, February 2009