Instructions
Cook time: 8 minutes
Simmer 2 inches of water to a small sauce pot + set a large heat safe bowl on top (this is called a double boiler); add 1/4 cup egg whites + 1/2 cup sugar in the bowl, stir in bowl over simmering water until sugar fully dissolves + mixture reaches 160F; remove from heat + immediately whisk at high speed to whip until glossy soft peaks form (mixture forms peaks that gently droop or curl over when the whisk is lifted, you've just made Swiss meringue!)
Brew coffee over 1-2 tbsp maple syrup + stir in a generous pinch of salt; enjoy black or add your favorite coffee creamer; spoon meringue on top of coffee about 1 inch thick; toast meringue top if desired + enjoy
