Ingredients:

  • 4 large egg whites (approx. 120g)
  • 1 cup (200g) superfine granulated sugar
  • 1/4 tsp cream of tartar
  • 1/8 tsp fine sea salt
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 225°F (110°C). Wipe your mixing bowl and whisk attachment with lemon juice or white vinegar to remove any traces of fat.
  2. Place room-temperature egg whites in the bowl and whip on low speed until frothy and translucent.
  3. Add the cream of tartar and salt. Increase speed to medium-high and whip until soft peaks form, where the tips curl over when the whisk is lifted.
  4. With the mixer running, add the superfine sugar one tablespoon at a time to ensure complete saturation.
  5. Add vanilla extract and whip on high speed until stiff peaks form. The meringue should stand straight up and appear glossy.
  6. Pipe the mixture onto parchment-lined baking sheets and bake for 60 minutes. Turn off the oven and let them sit in the residual heat to cure.