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Recipe Summary
Yield: Makes enough for one 7-inch cake
Ingredients
Ingredient Checklist
5 egg whites
3/4 cup sugar
1 teaspoon vanilla extract
Cook's Notes
Warming the egg whites helps dissolve the sugar and gives the meringue greater volume.
Gallery
Recipe Summary
Yield: Makes enough for one 7-inch cake
Gallery
Recipe Summary
Yield: Makes enough for one 7-inch cake
Recipe Summary
Yield: Makes enough for one 7-inch cake
Yield: Makes enough for one 7-inch cake
Makes enough for one 7-inch cake
Ingredients
Ingredients
- 5 egg whites
- 3/4 cup sugar
- 1 teaspoon vanilla extract
Directions
Place egg whites, sugar, and vanilla in a heatproof bowl of an electric mixer. Combine, using a wire whisk; continue whisking with the bowl set over a pot containing about 2 inches of simmering water.
Whisk constantly until mixture feels hot to the touch. Transfer to mixer and whip, using the whisk attachment, on high speed until whites are glossy and stand in stiff peaks when the whisk is lifted.
Cook's Notes
Warming the egg whites helps dissolve the sugar and gives the meringue greater volume.
Cook’s Notes
Warming the egg whites helps dissolve the sugar and gives the meringue greater volume.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Swiss Meringue for Lemon Meringue Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Swiss Meringue for Lemon Meringue Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
