Food & Cooking Recipes Dessert & Treats Recipes Swiss Meringue for Red Currant and Lemon Tartlets Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 6, 2018 Print Rate It Share Share Tweet Pin Email Yield: 4 cups Ingredients 5 egg whites ¾ cup sugar 1 teaspoon pure vanilla extract Directions In the heatproof bowl of an electric mixer, combine egg whites, sugar, and vanilla. 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. 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. Rate it Print