Magic Meringue topping
- 4-5 large
- 1/2 tsp
- baking powder
- 1/2 c
- white granulated sugar
When whites are room temp, sprinkle in baking powder.
Using mixer on high speed, beat egg whites until all the baking powder is dissolved and fairly stiff peaks form; and then with mixer running add the sugar. Continue beating until stiff peaks form and some of the glossiness disappears. You should be able to turn the bowl upside down without the meringue falling out.
The baking powder makes the meringue puff up and then hold it's shape. It also helps decrease the liquid that can sometimes form under the meringue.