Instructions

• Preheat the oven to 400°F (if you plan to brown the meringue in the oven). A handheld kitchen torch is an acceptable alternative for browning.
• Separate the 3 egg whites into a very clean glass or metal bowl (no plastic). Make sure no yolk gets into the whites. Let the whites sit at room temperature while you prepare the syrup.
• In a small saucepan combine 3/4 cup granulated sugar and 1/3 cup water. Over medium-high heat bring to a boil and cook until the mixture is slightly thickened and syrupy, about 3–4 minutes, or until it reaches 235°F on a candy thermometer. Remove from heat and cover to keep warm.
• In a stand mixer fitted with the whisk, or in a large bowl with an electric mixer, add the room-temperature egg whites, 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt. Whip on medium-low speed until foamy, about 1 minute.
• Increase the mixer speed to medium-high and whip until the whites are shiny and form soft peaks, about 1–3 minutes.
• Reduce the mixer speed to medium. With the mixer running, slowly drizzle the warm sugar syrup into the whites in a thin, steady stream—avoid pouring directly onto the whisk or splashing the sides of the bowl.
• Add 1/4 teaspoon vanilla extract, increase the mixer speed to medium-high, and whip until the mixture has cooled slightly and is very thick and glossy, about 3–6 minutes.
• Pile the finished meringue onto your warm dessert. To brown the peaks, either bake in the preheated 400°F oven until the tips are gently browned, about 5–6 minutes (watch closely), or brown with a handheld kitchen torch.