Meringue Suisse (mair-ang sweess) is used for making meringue shells. The yield is based on the amount of sugar used and is only a guide for future recipes.
3 egg whites
6 oz. castor sugar
In a large mixing bowl, beat the egg whites with a wire whisk, rotary beater or electric mixer until they form stiff peaks. Beat in 2 tablespoons of the sugar and continue beating, for 1 minute or until the peaks are very stiff and glossy. You should be able to turn the bowl upside-down without having the egg white mixture fall out.
Using a large metal spoon, carefully fold in the remaining sugar. The meringue is now ready to use.