Spanish meringue (warm method)

Warm the egg whites and sugar over gentle heat, stirring constantly, to 40–45°C, or until the sugar is almost completely dissolved.

Whip the warm egg white–sugar mixture until it forms a stiff, glossy meringue with a fine, stable foam.

Variation for greater stability
Gradually add the pectin while whipping. Fold the citric acid solution into the finished meringue just until evenly incorporated.

Pipe or spread the meringue as desired for decoration.

This meringue is not bake-stable and should not be baked.

Immediately before serving, lightly and evenly torch the surface with a culinary torch or brown it briefly under an infrared broiler.