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- 2 egg whites
- 125 1451s
- 1 pinch
- Put the egg white and a pinch of citric acid in the a bowl of a mixer or food processor.
- Beat the egg white for one to two minutes on a medium-low speed until foamy.
- Set the mixer on its lowest speed and pour in the sugar a little bit at a time allowing for the sugar to incorporate between additions.
- Beat the egg whites and sugar at maximum speed for 3 to 4 minutes, or until desired consistency. Test to see if the sugar has dissolved by rubbing a pinch of meringue between your fingers.