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1
Cook the sugar and water together until it reaches 120°C (if you don't have a thermometer, dip your fingertips in ice water, then quickly touch the boiling syrup and return to the ice water, forming the syrup into a small ball with your fingertips — when it forms a soft but holds-its-shape ball, it's ready).
2
There's no need to whip the egg whites beforehand — just let them get slightly foamy. Slowly pour the hot syrup down the side of the bowl into the egg whites to prevent it from splattering.
3
Once all the syrup is incorporated, turn the mixer to high speed and beat continuously for a full 10 minutes.
4
At first it will look soupy and thin — this is normal. Keep beating and it will gradually firm up into a glossy, unctuous meringue that holds stiff peaks.
5
Use the finished meringue right away at room temperature, or spread it onto a baking tray and freeze for later use. It also makes an excellent base for fruit mousses when combined with whipped cream.
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