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Ingredients
- 6 egg white
- 1 1/2 C sugar
Preparation
Step 1
Bring 6 egg whites to room temperature. Set a large, perfectly clean metal mixing bowl over a pot of simmering (not boiling) water. Make sure there is NO grease in the bowl, including that from your fingerprints!
Add egg whites and sugar to the bowl and cook, whisking constantly so that whites don’t cook. (2 to 3 minutes), or until sugar dissolves.
Remove bowl from pot of water. Use an electric mixer to beat the whites. Begin beating for 2 minutes at medium speed. Increase speed to high and beat until the eggs become stiff and shiny. (another 5 to 6 minues). Do not overbeat. Use meringue immediately. Refrigerate any leftover meringue.