100ml (or ⅓ cup + 4 teaspoons) egg whites (about 3 large egg whites)
180g (or ¾ cup + 7 teaspoons) granulated sugar
Instructions
Start by preheating the oven to 200°C/390°F (standard oven setting) and lining a deep baking sheet with baking parchment. If the sugar you're using is very course, place the sugar in the bowl of a food processor and blitz until fine.
Pour the sugar onto the lined baking sheet and bake for 3-5 minutes, or until the edges are just beginning to melt. Heating the sugar helps to dissolve the sugar into the egg whites.
While the sugar is in the oven, add the egg whites to a medium-sized bowl. Make sure both the bowl and the mixer's whisk attachments are completely free of any grease.
Beat the egg whites until they hold soft peaks.
By now, the sugar should be ready. Remove from the oven and add the hot sugar to the egg whites, one big spoonful at a time, mixing continuously. Once all the sugar has been added, keep mixing until the meringue holds stiff peaks and you no longer feel sugar crystals when you rub a bit of meringue between your fingers (this should take about 5-8 minutes).
Use as desired.
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/10/06/different-kinds-meringue-make-french-meringue/