whipped cream/meringue- soft
- 3 EGG WHITES, room temperature
- 1/4 tsp. cream of tartar
- 6 Tbsp. powdered sugar
- 1/2 tsp. vanilla
BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy.
Beating constantly, ADD sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of meringue between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks. BEAT IN vanilla.
This recipe demonstrates the ingredients, proportions and techniques you’ll need to make basic soft meringue.
Soft meringue is used to top pies (Lemon Meringue Pie) and other desserts, such as rice and bread puddings and Baked Alaska. It’s a component of many dessert soufflés (Hot Chocolate Soufflé; Pumpkin Soufflés), Angel Food Cake and sponge cakes (Basic Sponge Cake Roll; Cannoli Cake Roll; Chocolate Yule Log).