4. Whip Egg Whites
Place the eggs whites in your stand mixer and whip on high speed until foamy. Gradually add the granulated sugar 1 tablespoon at a time until stiff peaks begin to form, about 4 minutes. If using food coloring, add 1 to 2 drops and beat until just combined.
Pro tip: For best results, age your egg whites. Separate them and let them sit for a few hours, or even overnight. This will dehydrate them to help you achieve a firmer, more stable meringue.
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