Classic Homemade Meringue | Crispy and Sweet Treat

Measure 150 g of granulated sugar into a small saucepan and add 75 ml of water. Start heating it over medium heat. As soon as the water begins to boil, the sugar should completely dissolve (you can stir it gently during this time). Continue to cook over low heat until the syrup thickens. It's ready when you can dip a small wire loop into it and blow a bubble. This process takes approximately 5 minutes.

Keep the sugar syrup hot; do not let it cool down until use.

Whisk the 3 egg whites until soft peaks form. Then, slowly pour in the hot sugar syrup in a thin stream, continuously mixing. The meringue will noticeably warm up, whiten, and thicken. Continue whisking vigorously until the mixture cools down to at least body temperature.