Swiss Meringue

1. 1

   Fill a medium saucepan one-fourth full with water, and bring to a simmer.

2. 2

   Combine egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer, and place over (not in) saucepan.

3. 3

   Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes.

4. 4

   (Test by rubbing between your fingers; it should feel smooth, not at all grainy.)

5. 5

   With an electric mixer, beat mixture, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes.

6. 6

   Add vanilla, and mix until just combined.

7. 7

   Use immediately.

No additional tips available.