Swiss Meringue
- 5 egg whites @ room temp
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup sugar
- Grease & flour 2 baking sheets. Combine egg whites, cream of tartar, salt, & vanilla in a large bowl. Beat (at medium speed if a mixer is used) until egg whites hold soft peaks. Gradually add 3/4 cup sugar, a tablespoon at a time, beating continuously. Continue beating until meringue is very stiff and dull. It has been beaten enough when a bit, rubbed between thumb & finger, is no longer grainy. The meringue should be stiff enough to hold it's shape when formed with a pastry tube. Gently fold in remaining sugar.
- Combine egg whites, cream of tartar, salt, 1/2 cup sugar and vanilla in large bowl. Beat at high speed until egg whites hold peaks. Add 1/2 cup sugar, all at once. Beat at high speed until mixture is very stiff and there are no grains of undisolved sugar. Fold in remaining sugar.
- To shape Swiss Meringue into layers and rounds follow directions given below.
- Grease and flour a large baking sheet. Press the rim of a 9-inch layer cake pan or a 2-inch cooky cutter lightly into the flour on baking sheet to make guides. If Baking Pan Liner Paper is used, the guiding circles will have to be traced with a pencil. Spread mixture within circles. OR: Fill a pastry bag fitted with a No.3 or 5 tube with prepared mixture. Starting in center of each circle, press out bater in a long, continuous, pencil-thick strip, curling it round & round until traced circle is completely filled in
- (spiral). For best control, press out batter slowly, holding bag at least 1 inch away from sheet.
- Bake in a 325 degree oven, 25 minutes for small rounds, 35-40 minutes for 9-inch layers.
egg whites , cream of tartar, salt, vanilla, sugar
Taken from www.yummly.com/recipe/Swiss-Meringue-1675753 (may not work)