200g Chelsea Caster Sugar
200ml water
4 egg whites
Pinch of cream of tartar

Note: You will need a sugar thermometer for this recipe and an electric mixer.

Combine sugar and water in a small saucepan and bring to the boil, stirring until sugar dissolves.
Reduce heat to medium and cook until syrup reaches soft ball stage (115⁰C) about 10-15mins. Remember to brush down the sides of the saucepan with a clean, wet pastry brush to remove the sugar crystals.
Start whisking the eggwhites with the cream of tartar in mixer until soft peaks form.
Meanwhile, bring the sugar syrup to 121⁰C (hard ball stage). With the mixer running gradually pour the hot syrup into the meringue. (This is why we recommend an electric mixer as it is hard to do this while holding a hand mixer!) Beat until cooled to room temperature and meringue is thick and glossy (15-20 mins).

Because the hot sugar syrup has cooked the eggwhites there is no need to cook this meringue further. The meringue is a great consistency for piping onto desserts of your choice. Use a brulee torch to add a touch of caramelisation to the surface for presentation or leave it lovely and white.

Did you know?? The cream of tartar helps develop the white pigment in the egg and stops the egg over coagulating (getting tough)!