- 3 egg whites
- 1 cup refined sugar
- In a bowl, mix the egg whites and the sugar.
- Cook them in a water bath. Cook on low heat so that the water will not boil.
- Keep mixing the mixture until the sugar crystals are completely dissolved. In order to know whether the meringue is ready, there are 2 things you can do: take its temperature with a thermometer, which should reach a temperature between 140 and 160 degrees, or rub a little bit of the mixture with your index finger and thumb. If you don’t feel the sugar crystals, it’s done.
- Remove the mixture from the water bath and beat it in the mixer on high speed, until it forms firm peaks.