Perfect Swiss Meringue Recipe
- 6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs
- 9 ounces plain or
- sugar (1 1/4 cups plus 1 tablespoon; 255g) (see note)
- 1/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized
- 1/4 teaspoon cream of tartar
- Scraped seeds from 1 split vanilla bean (optional)
- Fill a wide pot with at least 1 1/2 inches of water, with a thick ring of crumpled tinfoil placed inside to act as a "booster seat." Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, cream of tartar, and vanilla seeds (if using) in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175u0b0F (79u0b0C), between 8 and 10 minutes. Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes. Use immediately.
egg whites, sugar, salt, cream of tartar, vanilla bean
Taken from www.seriouseats.com/recipes/2016/11/easy-swiss-meringue-recipe.html (may not work)