6 egg whites (240 g)
1 ½ cups sugar
a pinch of cream of tartar
1 teaspoon vanilla
Bring a pan of water to a simmer. Choose a bowl that fits over the pan without touching the water. Combine the egg whites, sugar and cream of tartar in the bowl and heat while whisking over the simmering water until the mixture reaches 150° F.
Once the egg whites and sugar reach 150° F pour into the bowl of an electric mixer fitted with a whisk attachment and beat until shiny and cooled. The bottom of the bowl should be cool to the touch. Mix in the vanilla and use immediately.
Swiss meringue can be used as a base for Chocolate Macarons or for Swiss Meringue Buttercream.