This is the easiest way of making a beautifully creamy meringue. It's simple, elegant, and versatile! You can use it to pipe decorations on tarts and desserts, then torch it to get that toasty campfire feel of singed marshmallow.
Place 200g of white sugar and a splash of water in a pot
Bring to a boil and cook until the syrup reaches 115°C. Brush the sides of the pot to prevent crystallization, but do not stir
Place 100g of egg whites in a stand mixer bowl fitted with the whisk attachment. Beat on high speed until the whites begin to foam
Reduce speed to medium and add the syrup closer to the edge of the bowl, avoiding the whisk attachment. Increase speed to high and beat until the bowl is no longer warm to the touch. The swiss meringue is ready
Yield 250 g