SWISS MERINGUE FOR TRADITIONAL BAKED ALASKA
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary. Use it in our Traditional Baked Alaska recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 cups
Number Of Ingredients 4
Steps:
- Fill medium saucepan one quarter full with water. Set the saucepan over medium heat and bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer and place over 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.
- Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.
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Jahedul Islam
i-j10@hotmail.co.ukThis recipe is a bit time-consuming, but it's worth the effort. The Baked Alaska is a truly special dessert.
Md rokr dj Bai
r.md@gmail.comI'm so glad I found this recipe. It's the perfect way to use up leftover egg whites.
Tarun Halder
h.tarun@gmail.comI followed the recipe exactly and my Baked Alaska turned out perfectly. It was a delicious and impressive dessert.
Ahmad Jan
ahmad-jan@yahoo.comThis was my first time making Baked Alaska and it was a success! The meringue was light and fluffy, and the ice cream was smooth and creamy. I will definitely be making this again.
prabin thakuri
t-prabin@hotmail.comI'm not a huge fan of meringue, but I loved this Baked Alaska. The combination of textures and flavors was perfect.
jacab jones
j-jones48@yahoo.comThis recipe is a keeper! The Baked Alaska was a huge success at my dinner party.
Nomi Dgk1
nomi-d@yahoo.comThe Swiss meringue was a little too sweet for my taste, but the Baked Alaska was still very good.
Royal Niranjan
niranjan_royal@yahoo.comThis was a fun and easy recipe to follow. The Baked Alaska turned out beautifully and tasted even better.
Charles Hooten
charles-hooten@yahoo.comI've made this recipe several times and it's always a hit. The meringue is always perfect and the ice cream is always creamy and delicious.
Md Nurealom
nurealommd90@gmail.comThe Swiss meringue was a bit tricky to make, but it was worth the effort. The Baked Alaska was a showstopper and everyone loved it.
Ahsanali Khan
khan57@hotmail.comThis was my first time making Swiss meringue, and it turned out perfectly! The instructions were easy to follow and the result was a delicious and impressive dessert.
James Kyeyune
k-j64@yahoo.comAbsolutely divine! The meringue was light and fluffy, and the ice cream was smooth and creamy. The combination of textures and flavors was heavenly.