Foolproof Swiss Meringue

1. 1

   Bring 2 cups of water to a simmer in a medium pot.

2. 2

   Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.

3. 3

   Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.

4. 4

   Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.

5. 5

   Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.

* Per serving · 4 servings · Values may vary.