1. Simply weigh the egg whites and add the same weight of white sugar.

2. To start, dilute the sugar in the egg whites. It is imperative that the egg whites are "clean" of any yolk residue!

3. Over a double boiler, gently heat the sugar and egg white mixture, stirring constantly, until the sugar is completely dissolved.

4. When the sugar grains are no longer visible, transfer everything to a stand mixer and starting at low speed, let it whiten.

5. Gradually increase the speed and let the meringue form.

6. It is ready when the bottom of the bowl is cooled, which can take 10 to 15 minutes.

6. Your meringue is shiny and firm to the touch, it is said to form soft peaks!

(Indeed, when you dip a tool into it and pull it out, soft peaks remain in the air.)

7. At this point in the recipe, you can color or flavor it, bake it in the oven, or use it to top tarts.