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Black Swiss Meringue

Use this black meringue to form the heads and legs of the scary Spider Cakes for Halloween.

  • yield: Makes 4 cups

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Ingredients

  • 4 large egg whites, at room temperature
  • 1 cup sugar
  • 1 pinch cream of tartar
  • 1/2 teaspoon pure vanilla extract
  • Black gel food coloring

Directions

  1. Step 1

    Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.

  2. Step 2

    Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer; place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Test by rubbing between your fingers; egg whites should feel smooth.

  3. Step 3

    Transfer bowl to an electric mixer fitted with whisk attachment, and beat, starting on low speed, gradually increasing to high until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

  4. Step 4

    In the same bowl, add black food coloring, one drop at a time. Beat with the whisk attachment until color is incorporated. Continue adding drops and beating until meringue reaches deep black color. Be sure to use meringue immediately.

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