Bacon's Perfect Meringue

Bring a small amount of water to a full boil and measure out the required amount, setting it aside to keep hot. Ensure all equipment including the mixing bowl and beaters are completely clean and free of grease.

Place the egg whites and salt into a large, clean mixing bowl. Beat with an electric mixer on medium speed until the whites become foamy and opaque.

Gradually add the sugar to the foamy egg whites, one tablespoon at a time, while continuing to beat on medium-high speed. Allow each addition of sugar to incorporate fully before adding the next.

With the mixer running, carefully and slowly pour the boiling water in a thin, steady stream into the egg white and sugar mixture. Take care to add the water gradually to avoid deflating the foam.

Increase the mixer speed to high and continue beating until the meringue forms stiff, glossy peaks that hold their shape firmly when the beaters are lifted. This step is critical for achieving the proper volume and stability.

Add the vanilla extract and beat for an additional thirty seconds to incorporate it evenly throughout the meringue. Do not overbeat once the vanilla has been added.

Use the finished meringue immediately by spreading or piping it onto your prepared pie, cake, or baking sheet as desired. Ensure the meringue is applied while it is still at its peak volume and glossiness.

If baking, place the meringue in a preheated oven at the temperature specified by your base recipe and bake until the surface is lightly golden and set. Allow to cool completely before serving.