Steps to success...

GET PREPPED

When whisking egg whites it’s important to follow certain rules. Be careful when separating the whites from their yolks, as any escaped yolk will prevent the whites from reaching stiff peaks. Also ensure that all of your equipment is very clean – any dirt, moisture or oil could also prevent the whites from achieving stiff peaks.

SLOWLY DOES IT Heat the sugar syrup slowly, until the sugar is fully dissolved into the water, before turning the heat up. If it’s not fully dissolved it could crystallise and you’ll need to start again. PERFECT COMBINATION

How you add the sugar syrup to the egg whites is also important. It needs to be added in a thin, steady stream, while whisking, to ensure it is evenly distributed throughout the mixture and also doesn’t cool too much before it’s added. Pour it in too slowly and the syrup will thicken and harden, which may leave sugar clumps; or too fast and it wont be fully incorporated into the mix and it could create lumps or even cause the mixture to lose its stiff peaks. Also, avoid pouring it directly onto the beaters as this will fling the sugar syrup to the edge of the bowl and prevent it from being incorporated properly or could even seize the beaters themselves.

OVER-WHISK RISK

Once all of the sugar syrup is in, continue to whisk the mixture until it turns into the shiniest, silkiest meringue you’ve ever made. Be careful not to over-whisk, however, as the mixture can begin to trap air making it voluminous like marshmallow but no longer smooth.