so the ingredients are straightforward obviously butter i have three sticks here then i'm using three large egg whites room temperature three quarters of a cup of granulated sugar a little bit of kosher salt a little bit of cream of tartar that helps to stabilize the meringue plus little vanilla bean vanilla extract you could use one or both the first thing i want to do is take my stand mixer bowl this is a stainless steel bowl so it's heat proof because i'm going to actually put this on my double boiler so i'm going to combine my egg whites then a quarter teaspoon of cream of tartar so cream of tartar is an acid bitartrate of potassium i don't know what that is it's an acid it helps to stabilize your meringue and then my sugar also a little salt i like to add the salt at this stage because then i know it fully dissolves so i have all of those ingredients together i'm going to now put it onto my saucepan of hot water whisk this together the sugar is fully dissolved and i will have this very almost like stringy syrupy thick mixture and after that i'm going to continue to warm it until i get NUMBER_TOKEN to register on my thermometer if you want to really make sure that your egg whites are pasteurized and food safe then you go to NUMBER_TOKEN. when you're whisking and you want to you're like maybe it's dissolved here's how you tell take a tiny dab of the mixture on your fingertip and then rub it between two fingers if you feel no grit then you're dissolved oh i'm there i'm at NUMBER_TOKEN. and now i'm going to start to whip this get it into a really glossy dense and beautiful meringue and as it whips since working air into it it will cool off so you want to sort of pay attention to the bowl temperature because you can't proceed with the next step until everything is room time we are going to go until we have very very stiff peaks i'll show you what that looks like
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