Photography: Grant Peterson
Source: Martha Stewart Weddings, Winter 2000
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup superfine sugar
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. Add the cream of tartar, and continue to beat on medium speed until soft peaks form. Increase speed to high, and add the sugar 1 tablespoon at a time. Beat until peaks are stiff and glossy, about 6 minutes. Use the meringue immediately. If it is overbeaten or is not used immediately, it will contain too many air bubbles, which will weaken its structure when baked.