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Author Notes: Use this cooked meringue to top cakes, pies, or use it as the base for swiss meringue buttercream. —Yossy Arefi
Makes about 5 cups
- 5 large egg whites
- 1 1/4 cups granulated sugar
- 1 pinch salt
- 1 teaspoon vanilla extract (optional)
- Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over a double boiler and cook, stirring occasionally, until the egg whites are very warm to the touch and the sugar has dissolved.
- Whip the egg whites on medium-high until stiff peaks form. Add in the salt and vanilla extract and whip to combine well. Cool slightly before using.
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