Swiss Meringue

Ingredients

• 150 grams (about 5 large) egg whites, room temperature
• 1/2 teaspoon cream of tartar, *see note for substitution
• 225 grams (1 cup + 2 tablespoons) granulated sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract

Instructions

1. 1

   Set a medium saucepan filled about halfway with...: Set a medium saucepan filled about halfway with water on the stove over medium-low heat to bring to a simmer.

2. 2

   Separate the egg whites (5 large) from the...: Separate the egg whites (5 large) from the egg yolks. Measure out the rest of the ingredients.

3. 3

   Combine all of the ingredients together in the...: Combine all of the ingredients together in the bowl of a stand mixer, or in a heatproof bowl. This includes the egg whites, cream of tartar (½ teaspoon), granulated sugar (225 grams), salt(¼ teaspoon), and vanilla extract (1 teaspoon). Whisk to combine.

4. 4

   Set the bowl over the pan of simmering...: Set the bowl over the pan of simmering water. If the water is touching the bowl, pour a bit of it out.

5. 5

   Stir with the whisk continuously, but do not...: Stir with the whisk continuously, but do not whip air into the mixture. Check the mixture periodically by rubbing it between your fingers until there is no grittiness. If you have a thermometer, the mixture should reach 160°F/71°C.

6. 6

   Once the mixture feels smooth between your fingers,...: Once the mixture feels smooth between your fingers, transfer the bowl to a stand mixer fitted with a whisk attachment. Alternatively, you can use a hand mixer.

7. 7

   Whip on medium-high speed until the mixture cools...: Whip on medium-high speed until the mixture cools down and holds stiff peaks, about 5-7 minutes.

8. 8

   Use immediately.