Use this meringue to make Baked Meringue Bouquets.
Martha Stewart Living, February 2009
Yield Makes 4 cups, enough for 24 baked meringue bouquets
- 4 large egg whites, room temperature
- 1 cup sugar
- Pinch of cream of tartar
- 1 teaspoon pure vanilla extract
- Place whites, sugar, and cream of tartar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Attach to mixer. Whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Whisk in vanilla. Use immediately.
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