Use this cooked meringue to top cakes, pies, or use it as the base for swiss meringue buttercream.
Use this cooked meringue to top cakes, pies, or use it as the base for swiss meringue buttercream.—Yossy Arefi
Makes: about 5 cups
large egg whites
cups granulated sugar
teaspoon vanilla extract (optional)
In This Recipe
- 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.