INGREDIENTS

• Egg whites: 3
• Cream of tartar: 1/4 teaspoon (optional)
• Granulated white sugar: 100 g
• Water: 50 ml

1. Add the sugar and water to a saucepan and place it on medium heat.
2.  In a stand mixer bowl, add the egg whites and the cream of tartar.
3. Once all the sugar dissolves, start checking the temperature of the sugar syrup using a laser thermometer.
4. Once the temperature of the sugar syrup reaches 110 degree C, start whipping the egg whites at medium speed.
5.  When the sugar syrup touches 115 degree C, remove from heat and start pouring it slowly into the whipping egg whites. Keep the whipping speed low at this point.
6. Once all the sugar syrup has been added, increase the whipping speed to maximum and whip until stiff peaks have been formed.
7.  Transfer the meringue into a piping bag and pipe over tarts, cookies, cakes etc. immediately.
8. Blowtorch the meringue and dig in!

Happy Baking!

- Pastry Chef Akanksha