Swiss Meringue
 
Makes 2½ cups
Ingredients
  • 1 cup (200 grams) castor sugar
  • 4 large egg whites (120 grams), 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 castor sugar, egg whites, cream of tartar, and salt. Place bowl over a saucepan of simmering water. Cook, whisking frequently, until sugar completely dissolves and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
  2. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, 4 to 5 minutes. Beat in vanilla.
Recipe by Bake from Scratch at https://bakefromscratch.com/chocolate-hazelnut-banana-pudding/