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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
John's Almond Swiss Meringue

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.

Reviews (1)

  • KennaMcD 1 Sep, 2011

    I made this cake for a friend's 30th birthday and it was a huge hit! Turned out to be quite the show-stopper. Check out my photos here:

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