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1
Add a few drops of lemon juice to the egg whites (this will help the meringue firm up).
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2
Add some water to a pan followed by the sugar and heat over medium heat.
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3
Once the mixture starts to bubble a little, start to whisk the egg whites.
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4
Whisk with a hand mixer on a high speed until the mixer leaves a trail in the meringue.
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5
Time your whisking to coincide with the boiling of the syrup mixture.
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6
Don't stop whisking though.
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7
Once the syrup reaches 118C, remove from the heat and dribble into the mixture in thin threads.
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8
Dribble it in so that it falls between to the 2 blades of the mixer, which should be set to a medium-high speed.
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9
Once the syrup is in, keep whisking on a high speed until the mixture cools down.
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10
Once the bottom of the bowl reaches body temperature, it's ready.
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11
The peaks of the meringue should hang down a little bit at this point.
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12
Add the meringue to mousse or if you have some left over, pipe onto a baking tray and bake for 1 hour at 100C to get baked meringue.
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13
For buttercream: Add 50 g unsalted butter to 30 g meringue It can be used for macarons and such.
