Swiss Meringue

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IngredientsSwiss Meringue

  • 6 egg whites
  • 1 1/2 cup sugar


  1. The top of a double boiler, whisk together egg whites and sugar. Cook, whisking constantly, over simmering water until mixture registers 140°F on a candy thermometer.
  2. Remove from heat, and pour mixture into the work bowl of a stand mixer fitted with the whisk attachment. Beat at high speed for 10 minutes until six, white, and fluffy. Use immediately do not store.

Makes about 4 cups

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