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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

Source: Martha Stewart Living Television


  • 8 large egg whites
  • 2 cups sugar
  • 1 drop almond extract


  1. In the heatproof bowl of an electric mixer, combine egg whites, sugar, 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.

  2. Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. Use immediately.


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