Classic Meringues | Airy & Delicate

Place granulated sugar and 75 ml water in a small saucepan. Heat over medium heat until the water boils and the sugar is completely dissolved. Stir occasionally with a spoon. Let the syrup simmer gently for about 5 minutes until it thickens (the consistency is ideal when you dip a small wire loop into it and can blow a bubble). Keep the syrup hot after cooking.

Whip the egg whites until soft and fluffy. Slowly pour the hot sugar syrup in a thin stream into the egg whites while continuously beating. The mixture will become noticeably warm, whiter, and firmer. Continue beating vigorously until the meringue has cooled back to body temperature.

Finally, briefly stir in the powdered sugar. If desired, the mixture can be colored with food coloring.