Quantities
One large egg white is approx 30ml and needs approx 50g sugar (60ml). Use as much water as needed say about 10ml. The amount isn’t critical, but the more you use the longer the cooking takes to reach temperature.
Use lemon juice to wipe the bowl.
Sugar at 119-121C add to soft peak whites beat medium while adding then carry on beating till cold
(Half the sugar of French Meringue)
