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John's Almond Swiss Meringue

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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.

Ingredients

Makes about 8 cups

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

Directions

  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.
From Martha Stewart Living Television

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