Food & Cooking Recipes Swiss Meringue for Rosettes 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 July 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Yield: 4 cups Use this Swiss meringue to create rosettes atop the Baked Stuffed Apples recipe from "Martha's Entertaining." Ingredients 4 large egg whites Pinch of cream of tartar 1 cup sugar 1 teaspoon pure vanilla extract Directions In a metal mixing bowl, whisk egg whites and cream of tartar to break up egg whites. Set bowl over (not in) a pan of simmering water (do let bottom of bowl touch water, or eggs may begin to set). Whisk until whites are foamy, then gradually whisk in sugar, and continue whisking until mixture is completely smooth (test by rubbing some between your fingertips). Attach bowl to standing mixer and whisk on low speed 5 minutes. Increase speed to high, and whisk until meringue is stiff and glossy, about 5 minutes more. Mix in vanilla and use immediately. Rate it Print