• 101 Ratings

This intermediate-level meringue is far more stable than its French counterpart, yet not as hardy as Italian meringue. Its most common, and arguably most stunning, application is a winsome, swooping shell that's baked until firm to the touch though still compellingly chewy within.

Martha Stewart Living, January 2009

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Recipe Summary

Yield:
Makes about 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

101 Ratings
  • 5 star values: 13
  • 4 star values: 22
  • 3 star values: 45
  • 2 star values: 12
  • 1 star values: 9
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