Love the avatar! Freaky....
Anyway, I guess why I'm asking about food safety is because I'm not sure how you know if you cooked them properly. I did what the book said exactly & the check points provided were all met. I think I'm just paranoid...
The book said the mixture should be completely smooth in between my fingers. And, it should be warm. It was both. I had my stove top setting on a few notches below medium heat. When I lifted my bowl, steam came out of the pot...but what was not boiling. Does this sound right?
Bummer about the Splenda - my grandpa is diabetic. I thought it would be a nice alternative to berry pies and sugar free jello! Have you tried Splenda in the recipe? I know it's not the best tasting...but for him, it may be a decent taste.
I can't speak to the Splenda...I have no idea how it would work or taste. When I make SMBC (like I did today - yum!) I use a thermometer in the egg/sugar mixture as it's heating - they say to go to 160, but I usually take it to 163-165. I use a thermometer meant for meats in the oven - once it's been on the heat for a few minutes, I hold the probe into the mix and make sure it's in the middle (not touching the metal bowl) while I'm whisking. I feel much more comfortable knowing the exact temperature. Hope that helps.
I'm not a scientist or expert by any means. But, the sugar and the egg whites form a thick syrupy emulsion that when beaten long an hard hold nice stiff peaks. Splenda just plain will not work. 
Gotta try something else for him.
I don't know much about Martha Stewart recipes, I stick to one, it's from here called The Well Dress Cake SMBC with variations. It's very simple to follow. Here it is: 
http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations
sorry this is off topic but that avatar is definitely freaky!!!
I agree! I had to do a double take! Hilarious!!
Thanks everyone!
I've been wanting to buy a candy thermometer. Maybe that'll work. I'll check it out. That's a great tip.
Big bummer about the splenda. My g-pa doesn't have a severe case of diabetes....so maybe regular recipe with one of those low sugar box mixes will be good. I could fill it with some sugar free pudding. I'm sure he could skip bread one day for a piece of cake later!
I appreciate all the input!!!
Quote by @%username% on %date%
%body%