Swiss Meringue

INGREDIENTS

  • 2 large egg whites
  • 75g sugar
  • pinch of salt
  • a few drops vanilla extract

STEPS

  1. To make the meringue, whisk together the egg whites, sugar, and salt in the bowl of a stand mixer. Set the bowl over a pan of simmering water, and whisk it as it heats, checking it with an instant-read thermometer.

  2. Once it reaches 60ºC, transfer the bowl to the standing mixer and beat at high speed until cool, scraping down the sides once of the mixer bowl, midway during mixing, and add the vanilla. Whip until the meringue is light and fluffy.