This meringue works well for piping shapes. Using the whisk attachment to beat the egg whites in the final stage works best; warming the egg whites helps dissolve the sugar, giving the meringue greater volume.

　　

Ingredients

makes 4 cups

　　4 large egg whites, room temperature

　　1 cup sugar

　　Pinch of cream of tartar

　　1/2 teaspoon pure vanilla extract

　　

Step 1

Fill a medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring the water to a simmer.

　　

Step 2

Combine the egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer; place over the saucepan. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing the mixture between your fingers to ensure that no sugar remains.

　　

Step 3

Attach the bowl to the electric mixer fitted with the whisk attachment, and beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 10 minutes. Add the vanilla, and mix until combined. Use the meringue according to the instructions in the recipes.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.