Swiss Meringue

If you want really perfect meringue for your pies or puddings, this is the recipe for you. It's a little more trouble then ordinary meringue, but it will not produce the little sugar beads that annoy so many people, and it's absolutely gorgeous.
  • 4 egg whites, at room temperature
  • 1-1/3 cups sugar
  • 1/2 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
In the bowl of an electric mixer, beat together the egg whites, sugar, corn syrup and salt with a handheld whisk, just until combined, about 30 seconds.

Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.

Set the bowl on the mixer (use the whisk attachment) and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes.

Be sure to put the meringue on the filling while the filling is still hot. Bake in a 350°F oven 12 to 15 minutes or until golden brown. Makes enough for one pie.

Prep time: 10 minutes; Cooking time: 12 minutes; Total time: 22 minutes

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Kitchen tools you'll need: Electric Mixer, Rubber Spatula, Saucepan
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