How the Type of Sugar Affects The Taste and Texture of French Meringues

Swirled Meringues
3 egg whites (100g)
1/2 cup (100g) granulated sugar
1/2 cup (57g) powdered sugar, sifted
pinch of fine salt
1/2 tsp vanilla
optional: freeze dried fruit powder, cocoa powder, other inclusions
1. Add the egg whites to the bowl of a mixer and mix on medium low until foamy.
2. Turn the speed of the mixer up to medium high and slowly add the granulated sugar one tablespoon at a time.
3. Continue mixing the egg whites until the meringue reaches stiff peaks and all the sugar has dissolved.
4. Add the powdered sugar, salt, and vanilla and fold together by hand until combined.
5. Optionally scoop some of the meringue into a separate bowl and mix in freeze dried fruit powder, cocoa, or other inclusions. After mixing in, marble the two meringues together.
6. Scoop the meringue onto a parchment lined baking sheet and bake at 250F (120C) for 1.5-2 hours depending on the size and your desired interior texture (longer for a meringue that is crisp throughout. shorter for a meringue that is softer on the inside).
7. Turn off the oven, leaving the meringues in so that they can slowly cool.