1. Place all of the ingredients in a stand mixer bowl. Using the whisk attachment, give all of the ingredients a stir until somewhat combined.

2. Create a bain-marie set up: Place the mixing bowl over a large pot with 2-3 cups of boiling water. The boiling water should not touch the mixing bowl-- it should only transfer heat to the mixing bowl via steam. 

3. Using the whisk attachment of the mixer, constantly stir the egg white mixture until temperature reaches 160ºF or - if you don't have a thermometer - the mixture is hot to touch and sugar is completely dissolved in the egg whites.

Tip: Use your fingers to pinch the mixture and feel for any undissolved sugar crystals. It is important to not to over heat your egg whites (don't want to cook them solid!) and to constantly keep stirring while it is over the steam. 

4. Move the mixing bowl over to your stand mixer. Begin whipping at high speed until a meringue is formed (about 5-10 minutes).

Tip: The meringue should be bright white, foamy, and slightly sticky. The meringue is ready when starts to pull away from the sides of the bowl and leaves a stiff peak when pulled away from the whisk attachment.