Toasted Meringue
Makes about 6 cups
  • 1½ cups sugar
  • 6 egg whites
  1. In the top of a double boiler, whisk together sugar and egg whites. Cook over simmering water until a candy thermometer registers 140°. Remove from heat, and immediately pour into the bowl of a heavy-duty stand mixer fitted with a whisk attachment. Beat mixture at high speed for 10 minutes or until thick and fluffy. Use immediately.
Recipe by Paula Deen Magazine at