Meringue (adapted from Martha Stewart’s Swiss Meringue)
****Meringue is light and delicious! I love it. You must know though that the merinue will not whip up properly if there is any oil or grease on your utensils. You also cannot have any water on your utensils.
4 egg whites
1 cup granulated sugar
¼ teaspoon Cream of Tartar
Thermometer (I use a candy thermometer)
Heat resistant bowl (I use my Kitchen Aid mixing bowl)
Combine ingredients in your heat resistant bowl. Place bowl over a pot of simmering water on the stove. Whisk the mixture constantly over the heat until the temperature of the mixture reaches 140 degrees.
Move the mixture to your mixer. Start on low speed and gradually increase the speed to high as it thickens. You will know that the meringue is ready when the bottom of the bowl feels cool, and also when glossy, stiff peaks form. Peaks will slightly curl at the tip. Use immediately. Toast the merinue with a torch or by briefly placing in your oven on “broil”.
Frosted cakes or cupcakes are fine at room temperature for a couple of days, or in an airtight container in the refrigerator.