Photo: Oxmoor House
Yield
4 cups

How to Make It

Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160°. Add extracts; beat until blended.

Ratings & Reviews

LindaBest's Review

LindaBest
March 15, 2013
N/A

Econcook's Review

Kikiak
April 24, 2011
Followed directions, but could not get the temperature to 160. I stopped at stiff peaks and temperature around 125, but it still worked fine.

Kikiak's Review

Econcook
April 20, 2012
Fluffy and yummy. I made it using the swiss meringue method, dissolving the sugar into the egg over double boiler then taking it off heat and beating it in the stand mixer instead and it turned out fine.