The most stable meringue: a sugar syrup at 118°C poured over whipped egg whites. An essential base for macarons, mousses, and buttercreams.
Cook the sugar syrup
Pour the water then the sugar into the saucepan. Drop in a probe and bring to a boil over medium-high heat (8/10) without stirring. Watch until 118°C.
Whip the whites
Start the mixer at high speed (8/10) when the syrup reaches 114°C. Whisk until the whites are nice and foamy.
Pour the syrup over the whites
At 118°C, pour the syrup very slowly in a thin stream between the bowl wall and the whisk.
Cool the meringue
Once the syrup is fully poured, crank the mixer back up to high speed (9/10) for about 2 minutes. Then drop it back to 4/10 for 2 minutes.
Check the bird's beak
Stop the mixer and lift the whisk. Look at the shape of the meringue hanging from the end.
