1 cup sugar
1⁄8 tsp. kosher salt
4 egg whites
1 tsp. vanilla extract
Beat sugar, salt, and whites in the bowl of a stand mixer fitted with a whisk until just combined. Bring 2” water to a simmer in a 2-qt. saucepan over medium-high; place mixer bowl over pan, stirring until sugar is dissolved and mixture is just warm to the touch, 3–4 minutes. Return bowl to mixer and add vanilla. Whisk on medium-high until meringue is glossy and soft peaks just begin to hold their shape, 5–7 minutes. Use immediately or refrigerate in an airtight container for up to 2 days.
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