Step by step

1. Combine 300 g sugar and 150 g water in a saucepan. Simmer and stir over medium heat until the sugar has melted. After this, do not stir the syrup anymore.

2. Tip: if some sugar crystalises on the sides of the pan, use a wet pastry brush to brush the sugar in the syrup.

3. Boil to 100°C. Once this temperature is reached, keep the syrup over high heat and start with the egg whites.

4. Place 4 egg whites and lemon juice in a mixing bowl and wisk on speed 3 until soft peaks form.

5. Boil the syrup to 121°C.

6. Carefully stream the syrup into the egg whites while whisking on speed 3. Keep whisking for about 6 minutes until the meringue is thick and glossy and completely cooled off.

7. Use the meringue as base for frosting, bake in the oven or use to top cakes and tarts.