NO-FAIL MERINGUE MIXTURE

Makes: 1 quantity

225 mL (about 6 eggs) egg white (see note)

1½ cups (330 g/375 mL) superfine sugar

1 tbsp (15 mL) cornstarch

1 tsp (7.5 mL) white vinegar

Place the egg white in the bowl of an electric mixer and whisk on high speed until soft peaks form.

Add the sugar, 1 tbsp (15 mL) at a time, whisking until each addition is dissolved before adding more (see note).

Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10-15 minutes or until mixture is thick and glossy (see note).

Place the cornstarch and vinegar in a small bowl and mix until smooth.

Add the cornstarch mixture to the egg white mixture and whisk for 30 seconds or until well combined (see note).

Notes: Making meringue is a science. Be sure to measure your ingredients carefully, including the egg whites as egg sizes do vary.

Fresh, room-temperature eggs work best. When whisked, they’ll become fluffy and voluminous, plus they’re more stable during baking.

Be patient when gradually adding the sugar to the egg white. Each tbsp (15 mL) of sugar should be dissolved before the next is added.

Take care not to over-whisk the meringue mixture — it’s ready when it’s thick, glossy, smooth and there are no more sugar granules. You can check this by rubbing a little mixture between your thumb and forefinger.

See the recipes at right for ways to bake this meringue mixture.

Tip: It’s best to avoid making meringue on humid days. Excess humidity can cause meringue to sink during or after baking.