Martha Stewart Living · Season 2, Episode 18

Swiss Meringue; Transforming a Lamp; Hydrangea Wreaths

January 14, 1995

Martha makes Swiss meringue — beating egg whites over hot water before whipping — which is more stable than French meringue and ideal for frosting layer cakes. She rewires and transforms a dated lamp with a new shade and shows how to dry hydrangeas for long-lasting wreaths.

Watch on marthastewart.tv →

Network: Syndicated / CBS · Streaming: The Roku Channel, Peacock · 30 min

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