Ingredients
Method
- In a small pot over medium heat, heat egg whites and sugar, stirring almost constantly to ensure it heats evenly. Mixture is ready when it's warm to the touch and sugar is dissolved completely (rub the mixture between your fingers, continue to cook if you feel any gritty texture.), about 5 minutes.
- Transfer to the bowl of a stand mixer, whisk on high until cool to the touch, and the meringue is fluffy with stiff peaks, about 10 minutes.
Ensure there is not fat or oil in your bowl. This will prevent the eggs form coagulating. To prevent this, wash your bowls with hot soapy water before starting.