Swiss Meringue
 
Makes about 5 cups
Ingredients
  • 5 egg whites, room temperature
  • 1 cup sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon cream of tartar
  • ¾ teaspoon vanilla extract
Instructions
  1. In the top of a double boiler over medium-high heat, whisk together egg whites, sugar, salt, and cream of tartar. Cook, stirring occasionally, over simmering water until sugar is dissolved and an instant-read thermometer registers 160°, about 7 minutes.
  2. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment, and beat at high speed until mixture has tripled in volume and stiff peaks form, 4 to 6 minutes. Beat in vanilla. Use immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/classic-lemon-meringue-pie/