Place the sugar and water into a pot over medium heat and heat to (244F) 118C.

Add the egg whites to a bowl of a stand mixer and when the sugar mixture reaches 212F (100C), begin to whisk the whites on medium-high speed until soft peaks form.

When the sugar reaches 244F (118C), turn the stand mixer to low speed and slowly drizzle the hot sugar liquid into the bowl.

Turn the mixer back to medium-high speed and whisk until the mixture is cool and the meringue is firm and glossy.

Transfer the meringue to a piping bag with desired piping tip and pipe the meringue over the pie or tart.

Just before serving, scorch the meringue with a blow torch.

This meringue is the perfect topping to make lemon meringue tart using my lemon curd and sweet pastry recipes.