400g Castor Sugar
200g Egg Whites
200g Castor Sugar
20g Vanilla Extract
- Boil together group 1 in a pot until it reaches 123 degrees, cool slightly off to the side.
- Whisk group 2 Egg whites slowly add vanilla extract followed by sugar till it forms a soft foam.
- slowly pour heated sugar mix in a steady stream to the meringue foam while mixer is on a slow speed, when all sugar syrup is in let sit for at least 30 seconds then mix on high speed until stiff peaks form.