Swiss Meringue

Perfect for topping a lemon pie.

4 large egg whites, room temperature
1 cup granulated sugar
1 pinch cream of tartar
1/2 teaspoon pure vanilla extract

Combine egg whites, sugar and cream of tartar in a clean mixer bowl.
Place over a sauce pan half-full of simmering water.
Continuously whisk until sugar has fully dissolved and mixture has reached 160°F.
Place mixer bowl on stand mixer and whip on medium speed until stiff peaks form.
Add vanilla and combine.

You May Also Be Interested In


No Comments Yet

Login To Leave A Comment