Ingredients
6 large egg whites (7.4 oz./210 g.), room temperature
1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt
1/8 tsp. cream of tartar or 1/2 tsp. distilled white vinegar
1 c. (7 oz./200 g.) granulated sugar
1 tsp. pure vanilla extract
1 c. (3.8 oz./110 g.) confectioners’ sugar
Preparation
Step 1START WITH A CLEAN NONPLASTIC BOWL: Ensure you have a large, clean bowl that’s completely grease-free, as any fat residue will inhibit whipping (to be extra sure, you can rub the inside of the bowl with the cut side of a lemon wedge or a paper towel dipped in vinegar). Don’t use a plastic bowl, because even clean plastic retains fat residue.Step 2BREAK UP THE WHITES: In the bowl, combine the egg whites, salt, and cream of tartar or vinegar (cream of tartar and vinegar make the egg whites more acidic, which helps to stabilize them). Beat the mixture using a hand mixer on medium-low speed until the egg whites are broken up and fluid, about 30 seconds, then increase the speed to medium and beat until the mixture goes from yellow and translucent to white and foamy, about 45 seconds. Step 3ADD THE SUGAR GRADUALLY: Beating constantly on medium-high, very gradually add the granulated sugar, allowing a thin, steady stream of granules to cascade into the bowl. Incorporating the sugar will take several minutes, so be patient, as you want the egg whites to whip slowly and the sugar to dissolve.Step 4WHIP THE MERINGUE: Once you’ve added all the granulated sugar, increase the mixer speed to high and beat until the sugar is dissolved (rub a dab between your fingers to check for any grit) and the meringue is thick, glossy, and holds a stiff peak, about 2 minutes.Step 5ADD THE VANILLA AND CONFECTIONERS’ SUGAR AND BAKE: Beat in the vanilla, then turn off the mixer and set it aside. Holding a fine-mesh sieve over the bowl of meringue, add the confectioners’ sugar to the sieve and sift it over the meringue. Use a large flexible spatula to gently fold the confectioners’ sugar into the meringue just until it’s incorporated. Form and bake the meringue as directed in the recipe.
Can I … Halve the recipe? Yes. Halve all of the above ingredient quantities and follow the recipe as written, beating the meringue in a clean medium bowl. Keep in mind that the smaller quantity of egg whites will whip faster. Use a stand mixer instead of a hand mixer? Yes. Combine the egg whites, salt, and cream of tartar in a stand mixer fitted with the whisk attachment and proceed with the recipe as written, but note that the mixing times will be shorter because of the stand mixer’s superior power. Make it without an electric mixer? Not recommended. While it’s possible to whip meringue by hand (it’s what they did before electric mixers, after all), it’s only practical to do so with a very large whisk and a copper bowl. Unless you have these items—or superhuman arm strength and stamina—I recommend using a hand or stand mixer. This recipe was reprinted with permission from Claire Saffitz’s second cookbook, What’s for Dessert: Simple Recipes for Dessert People. Be sure to pre-order, and in the meantime, check out Claire’s YouTube channel for even more ideas.
