Swiss Meringue


A sweet, marshmallowy, vanilla meringue perfect for pies, cakes, or anything else deserving a cloud of toastable cream.

 

Large bowl or bowl of a standing mixer

1 cup (5-6 large eggs, 200g) egg whites

1 teaspoon vanilla extract

1 tiniest dash of almond extract

Pinch of cream of tartar

Pinch of salt



Small bowl

1 cup (198g) granulated sugar


 

1

Beat the egg whites, extracts, cream of tartar, and salt until frothy and bubbly- about a few minutes.


2

Slowly add in the granulated sugar, a little bit at a time, and keep beating until the egg whites are glossy and have stiff peaks. Voila. Use as desired.

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