In a dry mixer bowl with a whisking tool put together egg whites and salt and beat on high speed
until white foam begins to form.
Not exact matches
Put egg whites and salt in the bowl of a mixer with a whipping - hook and blend at high speed
until the mixture
foams and
white meringue begins to form.
Once the butter is completely melted and all of the
white foam has been skimmed off, increase the heat to medium and warm the clarified butter (or duck fat)
until it is hot but not simmering.
Keep it at low
until the
white are foamy (it should look like the
foam on top of beer).
Once the syrup is added, continue to whisk for 1 additional minute and then increase the speed to high and whisk
until you get stiff peaks (the
foam should be
white in shiny
white in color and will hold its shape).
When
white foam begins to form, gradually add the sugar, and continue beating on high speed, just
until you get a fluffy, glossy meringue.