Swiss meringue is best for piping into shapes that will be baked until crisp. It can be kept at room temperature and rewhipped, if necessary.

　　

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-fourth full with water, and bring to a simmer.

　　

Step 2

Combine egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer, and place over (not in) saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. (Test by rubbing between your fingers; it should feel smooth, not at all grainy.)

　　

Step 3

With an electric mixer, beat mixture, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until just combined. Use immediately.

　　Martha Stewart's New Pies and Tarts