Baked Alaska

You want to whisk the egg whites until they are stiff prior to adding your sugar by the spoonful. Stiff eggs whites are achieved when you lift your beater and a peak remains upright. If you start adding your sugar prior to this point, you'll end up with liquid sugar, instead of a thick fluffy marshmallow texture. Make sure your bowl is free of oil, and add a pinch of Cream of Tartar to your egg whites as you're beating if you want maximum stiffness. I just didn't feel this recipe was very specific at all. You'll know you have reached meringue texture when you pull out your beater, and the mixture it is almost stiff to the touch. If you haven't reached this consistency keep eating for another 5-10 minutes.

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