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
1 cup (198g) granulated sugar
Beat the egg whites, extracts, cream of tartar, and salt until frothy and bubbly- about a few minutes.
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.