Swiss Meringue
Source of Recipe
Aunt Saunny
Ingredients:
5 Egg whites @ room temp
1/4 ts Cream of tartar
1/4 ts Salt
1 ts Vanilla
1 1/4 c Sugar
Instructions:
Combine egg whites, cream of tartar, salt, & vanilla in a large bowl. Beat (at medium speed if a mixer is used) until egg whites hold soft peaks. Gradually add 3/4 cup sugar, a tablespoon at a time, beating continuously. Continue beating until meringue is very stiff and dull. It has been beaten enough when a bit, rubbed between thumb & finger, is no longer grainy. The meringue should be stiff enough to hold it's shape when formed with a pastry tube.
Gently fold in remaining sugar.
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