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| Swiss meringue is best for piping into shapes that are to be baked until crisp. It can be rewhipped |
| 4 large egg whites at room temperature |
| 1/2 teaspoon pure vanilla extract |
| 1. Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and |
| 2. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and |
| place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, |
| 3 to 3 1/2 minutes. Test by rubbing between your fingers. |
| 3. Transfer bowl to electric mixer, and whip, starting on low speed, gradually increasing to high |
| until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue |
| Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, |
| the elderly, or anyone whose health is compromised |
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Barrington
Software Incorporated