This meringue is perfect to cover cakes and entremets.
4 eggs whites
- Start whipping your egg whites in a bowl on medium speed. You should get soft peaks.
- Make some syrup : pour the water and sugar in a pan and heat at 118°C
- While the mixer is running, gently and carefully pour the syrup.
- Increase speed and whip until you get a glossy, stiff meringue.