Part 3/7:
In a saucepan, combine granulated sugar and water, stirring to ensure all the sugar is wet. Begin whipping your egg whites to a soft peak, aiming to create a fluffy meringue. The goal here is to achieve a stable meringue that will hold its shape beautifully.
As your egg whites are whipping, gradually heat the sugar syrup until it reaches the right temperature, around 244°F. Timing is essential; once the syrup is ready, it must be poured into the whipped meringue immediately while still hot, allowing the meringue to whip up to a glossy, stiff peak.