Line two cookie sheets with parchment paper or silicone baking mats (Silpat). Combine all of the ingredients in a large heatproof mixing bowl, preferably stainless steel because the mixture will heat faster than in glass. Set the bowl directly in a wide skillet of a small amount of barely simmering water. If your bowl bobs in the water, simply pour some out. Stir the mixture with a silicone spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque about 5 to 7 minutes.