UPDATE: So after reading some posts on the food blog BraveTart I learned that you don't need to drizzle in the sugar to make a meringue! Just add it in the beginning and let it go! So much easier.
Here's another basic video on how to make a cold/French/basic meringue! Remember to visit www.TheAubergineChef.com to download this recipe for free, see more free how-to baking and pastry videos, and to read a blog full of helpful tips and fun anecdotes! Thank you for watching!
3 Large (use fresh egg whites and not pasteurized ones)
4 Ounce (or 1/4 Cup)
1) In a mixer bowl, add the egg whites and whip on medium high to high speed.
2) While still whipping, gradually add the granulated sugar.
3) Continue to whip until the mixture reaches soft peaks. The tip of the meringue should be slightly curl over but should not fall down when the beater is taken out from the mixer.
4) Use the French Meringue in cake batters or as desired.
Ensure that fresh egg whites are used and not pasteurized ones.