Foolproof Swiss Meringue Recipe

Bring 2 cups of water to a simmer in a medium pot.

Combine the sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.

Reduce the heat of the pot and place the bowl over the steam. Whisk the egg whites lightly for 6 to 10 minutes until a digital or candy thermometer inserted into the mixture reads 160 degrees F. Remove from the heat immediately.

Place the bowl back onto the stand mixer with a whisk attachment. Whisk at high speed for about 3 minutes until the egg whites are cool and stiff peaks form. The mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.

Use the meringue immediately over cakes and pastries, and enjoy!