Instructions

• Start by gathering all your ingredients and ensuring your egg whites are at room temperature for best whipping results.
• In a saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar dissolves completely. Allow the mixture to come to a gentle boil without stirring. Use a candy thermometer to monitor the temperature; it should reach 240°F (115°C).
• While the sugar syrup is heating, place the egg whites in the bowl of your stand mixer or a large mixing bowl if using a hand mixer. Add the cream of tartar and salt. Begin whipping the egg whites on medium speed until soft peaks form.
• Once the sugar syrup reaches 240°F, remove it from heat. With the mixer running on medium speed, carefully pour the hot syrup into the whipped egg whites in a thin stream. Be cautious not to pour it directly onto the beaters to avoid splattering.
• Increase the mixer speed to high and continue to whip the mixture until it cools to room temperature and stiff peaks form, about 5-7 minutes. Add the vanilla extract in the last minute of whipping.
• Your meringue is now ready for use! Pipe onto desserts, create meringue cookies, or use as a topping. Store in an airtight container if not using immediately.