Meringue Topping
Makes about 4 cups
  • 1 cup (200 grams) granulated sugar
  • ⅓ cup water
  • 4 large egg whites, room temperature
  • 1 teaspoon (2 grams) cream of tartar
  • ½ teaspoon vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  1. In a small saucepan, bring sugar and ⅓ cup water to a boil over medium-high heat, stirring until sugar is dissolved. Cook until mixture registers 248°F on a candy thermometer.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium speed until soft peaks form.
  3. Increase mixer speed to high. Pour hot sugar mixture into egg white mixture in a slow, steady stream, being careful not to let sugar mixture hit sides of bowl. Beat until smooth glossy peaks form, 10 to 15 minutes. Beat in vanilla and salt.
Recipe by Bake from Scratch at