Vanilla Meringue Topping
Makes 5 cups
  • 6 large egg whites (180 grams)
  • ¼ teaspoon cream of tartar
  • 2 cups (400 grams) granulated sugar
  • ½ cup (120 grams) water
  • ½ teaspoon (2 grams) vanilla extract
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until tripled in volume, 2 to 3 minutes.
  2. In a medium saucepan, cook sugar and ½ cup (120 grams) water over medium-high heat until a candy thermometer registers 240°F (115°C).
  3. Reduce mixer speed to low. Slowly pour hot sugar mixture into egg whites, beating until combined. Increase mixer speed to high. Add vanilla, and beat until mixture is thick, white, and holds its shape. Use immediately.
Recipe by Bake from Scratch at