French Meringue

  • 6 egg whites (make sure there are no yolks)
  • 1 cup sugar

1 Place the egg whites and the sugar in the bowl of a standing mixer and heat the ingredients together over a double boiler.
2 Whisk the ingredients together until the sugar is somewhat dissolved and the mixture is warm to the touch, about 2 or 3 minutes. Make sure to keep the ingredients moving because you aren’t trying to cook anything—
you just want to warm the ingredients and make them be better friends.
3 Once the mixture is heated, place the bowl back onto the standing mixer and whip the ingredients on high for about 10 minutes. You don’t need to whip until it’s cool (a myth), but you want to stop whipping when
the peaks are glossy and can hold their shape. If the mixture looks grainy, you went too far, and the meringue will break down on the cupcakes.

YIELD: 6 cups, or enough for 12 cupcakes
KEEPS: Does not keep