Description

To make Chef Brad's Meringue you need to beat your egg whites to a soft and stiff peak. The technique for making Meringue is used in many baking dishes as well as souffles. The amount of sugar my vary based on the recipe.

Ingredients

• 10  Each Egg Whites
1
• ⅓ one_third Cup(s) Granulated Sugar
2

Directions

1. Start with a clean large bowl, make sure the bowl is free of any water or oil
2. Using a wire whisk or a hand held mixer, whisk the egg whites to incorporate air
3. Once eggs start to turn a frothy color, start adding the sugar slowly while continuously whisking
4. Keep whisking until you reach a soft or stiff peak, the meringue should look frothy and thick
5. The longer you whisk, the stiffer the meringue will get, depending on what your recipe requires