The Art of French Pastry

attachment and whip on
high speed for 10
seconds. Add half of the
40 grams of sugar and
whip on high speed for 2
minutes. Scrape down the
sides of the bowl, add the
rest of the granulated
sugar, and whip on high
speed for another 2
minutes. You should have
a meringue with firm
peaks (see meringue