This billowy meringue is used to pipe the “mushrooms” for the fruitcakes on page 249 as well as the flowers for the meringue bouquet cupcakes on page 264. (It is also serves as the foundation for Swiss meringue butter-cream on page 304.)

　　

Ingredients

makes about 4 cups

　　4 large egg whites

　　1 cup sugar

　　Pinch of cream of tartar

　　1 teaspoon pure vanilla extract

　　

Step 1

Combine the egg whites, sugar, and cream of tartar in the heatproof bowl of a standing electric mixer; set over a pan of simmering water. Clip a candy thermometer to side of bowl. Cook, whisking constantly by hand, until the mixture registers 140°F and the sugar is dissolved (it should feel completely smooth when rubbed between your fingertips), about 3 minutes.

　　

Step 2

Transfer bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing to high speed, mix until the meringue is completely cool (test by touching the bottom of the bowl), and forms stiff, glossy (but not dry) peaks, about 10 minutes. Mix in the vanilla. Use immediately.

　　Martha Stewart's Cupcakes