Instructions

Note regarding sugar quantity: The smaller amount of sugar will create a less stable meringue but one that is more melt-in-your mouth and tender after being baked. The higher quantity of sugar will create a much more stable meringue but one that is more crisp when baked. If utilizing this for a pie topping, opt for the higher quantity so it is less prone to weeping as quickly.

1. Place the sugar in a food processor and process for about 2 minutes until very fine. This is optional but will make a more stable meringue. If you have access to superfine sugar or castor sugar, that can be used instead.
2. Separate your egg whites from the yolks and allow the whites to come to room temperature for at least 15 minutes. The yolks can be saved to make lemon curd or pastry cream.
3. In a very clean large bowl, begin whipping your egg whites on low speed until frothy and soft peaks begin to form. If using, you can add a pinch of cream of tartar or a small amount of lemon juice or vinegar at this point.
4. Slowly add in your superfine sugar, about 1 TBSP at a time, while continuing to whip on medium speed. Wait about 15 seconds between each addition. Not rushing this process will make sure your mixture is stable.
5. Once all of the sugar has been added and the whites are glossy and hold stiff peaks, stop beating.
6. Use immediately for meringue cookies, macarons, to fold into a cake, or to top a pie.