Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure all ingredients very carefully.

In a pot, place your sugar and add ¼ cup of water.

In the bowl of a stand mixer with the whisk attachment, add egg whites.

Begin cooking sugar over medium heat. You want this syrup to reach 235°F before using.

Once the syrup has begun simmering, begin whisking the whites on medium speed. You want the egg whites to have reached just before soft peak when the sugar reaches desired temperature.

Once sugar hits the desired temperature, remove from the heat immediately. Make sure egg whites are just before soft peak, then slowly pour the syrup mixture down the side of the bowl into the egg whites. Add this slowly so it doesn’t scramble the eggs, and try to avoid hitting the whisk so it doesn’t stick to the sides of the bowl.

Once all of the syrup has been added, increase mixing speed to high until the mixture has returned to room temperature.