1 stand mixer or hand mixer Ours? Kitchenaid Pro 600: https://amzn.to/3gVNnBQ (affiliate link)
1 large bowl about 9" diameter at the top
1 candy thermometer for checking the temperature of the Swiss Meringue
1 double boiler (homemade) pot + bowl for making the Swiss Meringue
1 kitchen blow torch optional: to add toasted accents to the Swiss Meringue and loosen bowl from frozen ice cream
Ingredients
Swiss Meringue
12egg whites
2 ¼cupswhite granulated sugar
1tspvanilla extractor ½ vanilla bean
¾tspcream of tartar
Instructions
Make the Swiss Meringue
Separate the whites from the yolks of the eggs. We only need the whites for this recipe.
12 egg whites
Add the whites and granulated sugar to a bowl sitting over a pot of gently simmering water. This is called a double boiler and it allows us to use indirect heat to gently heat our sugar and egg whites.
2 ¼ cups white granulated sugar
Combine the granulated sugar with the egg whites. Warm the mixture over a gently simmering double boiler to dissolve the granulated sugar into egg whites. Whisk frequently.
At first the eggs and sugar will be dense and hard to whisk. Then, the sugar will dissolve and the mixture will be thin and easy to whisk. Finally, the eggs will begin to froth. At this point we need to watch our temperature very closely, whisking continuously.
When you reach 160° F (71° C), continue cooking and whisking the eggs for 15 seconds. This will ensure we kill bacteria that can cause foodborne illness.
Using a stand mixer or hand mixer with a whisk attachment, whip the warm egg whites on high speed for about 5 minutes. Add cream of tartar for extra stability and a half a vanilla bean for extra flavor before whipping.
1 tsp vanilla extract, ¾ tsp cream of tartar
Whip until you have reached the level of meringue stiffness called for in your recipe! Baked Alaska, for instance, requires firm to stiff peaks.
Video
Notes
Tips?Read the guide above thoroughly or watch the video recipe. There are too many tips to summarize here—including how to separate and easily whip egg whites!