Small Batch Swiss Meringue
 
Makes about 2 cups
Ingredients
  • 2 egg whites, room temperature
  • ⅓ cup sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cream of tartar
  • ½ 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 the sugar is dissolved and an instant-read thermometer registers 160°, 3 to 5 minutes.
  2. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until mixture has tripled in volume and stiff peaks form, 3 to 4 minutes. Beat in vanilla. Use immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/lemon-meringue-sandwich-cookies/