This is the best and the simplest meringue recipe you can come across.

Once you master making this classic meringue, the sky is the limit on how you can use it, from dollops and pavlova bases to lemon meringue tarts.

INGREDIENTS:

4 large egg whites at room temperature

1 cup granulated sugar

STEPS:

Preheat oven to 200 degrees.

In the bowl of electric stand mixer fitted with the whisk attachment. Whip egg whites on medium speed until frothy, foamy and forms soft peaks, increase the speed to high and gradually add the sugar until meringue is stiff and glossy.

Scoop 8 dollops of meringue onto baking sheet lined with parchment paper and transfer to oven.

Bake for 90 minutes. Turn off the heat and allow the  meringues to cool in the oven.

Store in airtight container.