enough for 9-inch cake or pie
- 3 egg whites
- 1 cup Domino® Quick Dissolve Superfine Sugar
- 1/2 cup water
Preheat oven to 400°F.
Combine egg whites, sugar and water in large bowl over pot of simmering water. Do not let bowl touch water. Whip on high speed with handheld mixer until meringue quadruples in volume and becomes stiff and glossy, about 8 to 9 minutes.
Immediately spread over assembled cake, making sure to cover entire cake around the sides with no gaps to prevent meringue from shrinking away from cake. If using for a pie, swirl meringue over top of pie and seal to edges of crust.
Bake in oven until golden brown, about 5 minutes. Allow cake to set for at least 20 minutes before slicing.
Cake should be stored in an airtight container to keep meringue topping from absorbing humidity and becoming soft.
If desired, instead of putting cake in oven to brown meringue frosting, use a small chef's blowtorch to lightly toast meringue.