Makes about 6 cups
With this meringue method, warming the egg whites and sugar dissolves the sugar to create a smooth texture and heats the eggs for a food-safe and stable meringue. For a common (or French) meringue, use the same ingredients and whip without heating. Add 1/8 teaspoon of cream of tartar to help stabilize the meringue.
- 4 egg whites
- 1 cup granulated or super-fine sugar
- Fill a medium saucepan halfway with water and bring to a simmer.
- In the heatproof bowl of a stand mixer fitted with the whip attachment, whip the egg whites on low speed for 1 to 2 minutes, or until frothy and soft peaks begin to form. With the mixer off, add the sugar, and then whip for 1 minute until the sugar is blended into the whites.
- Remove the bowl from the stand mixer and place it over the pan of simmering water. Using a whisk, foam the eggs by hand until the mixture registers 140°F on a candy thermometer.
- Transfer the bowl back to the stand mixer and whisk on high speed until thick and glossy and the desired peak is reached. Use as directed or desired.