Swiss Meringue
 
Makes 2 cups
Ingredients
  • ½ cup extra-fine granulated sugar
  • 2 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon kosher salt
  • ½ teaspoon vanilla extract
Instructions
  1. In the heatproof bowl of a stand mixer, whisk together sugar, egg whites, cream of tartar, and salt. Place bowl over a saucepan of simmering water and cook, whisking frequently, until sugar completely dissolves and an instant-read thermometer registers 120° to 130°.
  2. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form, 2 to 3 minutes. Beat in vanilla. Use immediately.
  3. *We used an Ateco 807 decorating tip
Recipe by Southern Lady Magazine at https://southernladymagazine.com/mini-mango-cheesecake-trifles/