Fill a saucepan with about 2-3 inches of water. Bring to a boil. Find a bowl that will fit on top of the pan without touching the water. (I like to use a glass bowl over a 2 Qt. saucepan.)

Whisk the egg whites and the sugar in the bowl. Place it on top of the pan that’s over the boiling water (over medium-high heat). Whisk constantly for about 5-7 minutes, until the mixture reaches about 140°F. You can use a candy thermometer if you have one, or even a (clean) meat thermometer to measure the temperature.

Immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Beat at high speed for until stiff peaks form, about five minutes depending on your mixer. Your meringue is now ready! (You can also use a hand mixer but it will take a lot longer.)

You can use this frosting for cupcakes, cakes, or even to frost Walker’s Mince Tarts. Frost as desired then use a kitchen blow torch to brown the edges. If you don’t have a blow torch, place the frosted items under the broiler just for a few minutes, rotating as needed, until toasted.