In the bowl of a stand mixer, combine all of the ingredients.
Place the bowl over a hot water bath (bain marie) and whisk constantly by hand until the mixture reaches 55°C/131°F.
Transfer the bowl to the mixer and whip at medium-high speed until the meringue achieves full volume. Once full volume has been achieved, turn the speed to medium-low and continue to whip until the meringue cools completely.