French Meringue
The easiest meringue ever. You can use it to make suspiros, a pavlova or just flame it on top to add an extra touch to desserts.
Crack and separate the whites of <quantity>2</quantity> eggs at room temperature
Place the egg whites in a stand mixer bowl
Beat with whisk attachment until frothy
Gradually add <quantity>60<unit>g</unit></quantity> of sugar while still beating at medium speed
Increase the speed and continue to whisk until the mixture is stiff and shiny like satin. Stop mixing
Transfer the meringue to a piping bag
The French meringue is ready
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