John's Almond Swiss Meringue
John Baricelli, manager of the prep kitchen at the television studio in Wesport, added a hint of almond to the traditional Swiss meringue and used it to top Martha's birthday cake with decorative stars.
- Yield: Makes about 8 cups
- 8 large egg whites
- 2 cups sugar
- 1 drop pure almond extract
- 1 drop almond extract
In the heatproof bowl of an electric mixer, combine egg whites, sugar, salt, and almond extract. 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.
Attach the bowl to the electric mixer fitted with the whisk attachment; mix on medium-high speed, about 2 minutes. Raise speed to high and beat until stiff, glossy peaks form, about 6 minutes. Use immediately.