- Extra-fine granulated sugar, 8 ounces (1 cup)
- Egg whites (large), 7
- Standing mixer
- 2-quart, heavy-bottomed saucepan
- Find a saucepan that is large enough to accommodate the bowl from the standing mixer to create a double boiler. Add water to the saucepan, but keep the water level just below where the bottom of the bowl will rest. Bring the water to a simmer over medium-high heat.
- Meanwhile, in the mixer bowl, gently whisk the egg whites and sugar to combine.
- Set the mixer bowl over the simmering water, whisking the mixture constantly and slowly. The goal is to bring the mixture to body temperature (around 98°F) without curdling the egg whites.
- Move the mixer bowl to the mixer fitted with the wire whip attachment and whip on high speed until the meringue is thick, glossy, and cool, about 5 minutes.