Meringue

 

When I was young, I referred to Meringue as ‘the foam on top of a pie.’ Later in life, after tasting a richer version of said ‘foam,’ I realized it's nothing short of fluffy, sugary, light-as-a-feather, melt-in-your-mouth magic. Baked or lathered atop your creations, I hope you'll incorporate this recipe into your baking.

 
 
Meringue
 
 

Elements

4 LARGE EGG WHITES, ROOM TEMPERATURE

1 CUP CANE SUGAR

1/4 TEASPOON CREAM OF TARTAR

1 TEASPOON MADAGASCAR BOURBON VANILLA EXTRACT, OPTIONAL


Directions

  1. In a large mixing bowl, add cream cheese and unsalted butter; beat on medium speed until smooth and creamy.

  2. Add sea salt and vanilla extract to the bowl; mix until well-combined.

  3. Gradually add confectioners’ sugar, about 1 cup at a time, beating on low speed after each addition until smooth.

  4. Increase speed to medium-high; beat for 1-2 minutes until light and fluffy.

  5. Use immediately or refrigerate in an 

  6. Airtight container until ready to use.

 
 

x, Melissa

 
PieMelissa ChildressEggs, Whipped