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Almond Swiss Meringue

Recipe information

  • Yield

    makes enough for one domed, 10-inch layer cake

Ingredients

8 large egg whites
2 cups sugar
Pinch of salt
1 drop pure almond extract

Preparation

  1. Step 1

    In the heatproof bowl of an electric mixer, combine egg whites, sugar, salt, and almond extract. Set the bowl over a pan of gently simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 3 to 5 minutes. Using a rubber spatula, scrape down the sides of the bowl.

    Step 2

    Attach the bowl to the electric mixer fitted with the whisk attachment; mix on medium-high speed, about 2 minutes. Raise speed to high and beat until stiff, glossy peaks form, about 6 minutes. Use immediately.

Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
TagsDessertFrostingDairy FreeGluten FreeQuickEasy5 Ingredients or FewerElectric MixerCookbooks
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