Basic Swiss Meringue
Martha Stewart Living, January
- 6 large egg whites
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- Place whites and sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and whisk on high speed until mixture is cool and stiff peaks form, about 6 minutes. Beat in vanilla. Use immediately.
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