Preparation time: 5 minutes
Cooking time: None

1. Place the egg whites and a squeeze of lemon juice into the bowl of a stand mixer; add 50 g (1/4 cup) sugar if the eggs are very fresh to prevent the whites from turning grainy.
2. Turn the mixer on low for 1-2 minutes. The whites will whip better if you begin beating slowly.
3. Increase the speed once the whites become foamy. When the egg whites are no longer increasing in volume, beat in the remaining sugar.
4. Continue beating for 1-2 minutes.

This is the easiest and quickest meringue to make, and one that is suitable for all desserts: petit four-type meringues, to top a lemon pie, etc.