Perfect Swiss Meringue Recipe

Name: Perfect Swiss Meringue Recipe
Ingredients: 6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs; 9 ounces plain or lightly toasted sugar (1 1/4 cups plus 1 tablespoon; 255g) (see note); 1/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized; 1/4 teaspoon cream of tartar; Scraped seeds from 1 split vanilla bean (optional)

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Ingredients

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6 ounces egg whites (2/3 cup; 170 grams), from 5 to 6 large eggs9 ounces plain or lightly toasted sugar (1 1/4 cups plus 1 tablespoon; 255 grams) (see note)1/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized1/4 teaspoon cream of tartarScraped seeds from 1 split vanilla bean (optional)

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Instructions

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Fill a wide pot with at least 1 1/2 inches of water, with a thick ring of crumpled tinfoil placed inside to act as a "booster seat." Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, cream of tartar, and vanilla seeds (if using) in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175°F (79°C), between 8 and 10 minutes. Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes. Use immediately.