Meringues can be tricky and using the right sugar can help ensure success, says Baker’s Dozen member Carolyn Weil. An ultrafine pure cane sugar, such as our Baker’s Sugar™, works best because it dissolves faster and leaves no gritty texture. It will help prevent the egg white and sugar mixture from being lumpy. Depending on your mixing method, it can take up to 10 minutes for regular granulated sugar to blend in and dissolve to form glossy, stiff peaks. Ultrafine Baker’s Sugar will blend in faster—usually in only a few minutes.