NO- FAIL MERINGUE MIXTURE

225 mL (about 6 eggs) egg white (see note) 1 1/2 cups (330 g) superfine sugar 1 tbsp (15 mL) cornstarch 1 1/2 tsp (7 mL) white vinegar

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

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

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

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

5. 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 tablespoon of sugar should be dissolved before the next is added.

Take care not to overwhisk the meringue mixture. It’s ready when it is 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 that follow for how 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. Makes: 1 quantity