This classic meringue from San Francisco’s Bi-Rite Creamery can be used as-is for a gooey, marshmallow-fluff-like topping or lightly brûléed with a torch for a toasty, s’mores-style shell. To ensure an airy, voluminous meringue, make sure your bowl and whisk are wiped clean and the whites aren’t ice-cold—room temperature is ideal.
- 1 cup sugar
- 1⁄8 tsp. kosher salt
- 4 egg whites
- 1 tsp. vanilla extract
- Beat sugar, salt, and whites in the bowl of a stand mixer fitted with a whisk until just combined. Bring 2” water to a simmer in a 2-qt. saucepan over medium-high; place mixer bowl over pan, stirring until sugar is dissolved and mixture is just warm to the touch, 3–4 minutes. Return bowl to mixer and add vanilla. Whisk on medium-high until meringue is glossy and soft peaks just begin to hold their shape, 5–7 minutes. Use immediately or refrigerate in an airtight container for up to 2 days.