Gradually beat in the eggs, one at a time.

Gradually beat in the olive oil, a little at a time, creating an emulsion.

Gradually beat in the eggs, one at a time - if you add them too quickly the mixture may curdle.

Gradually beat in the egg, a little at a time, beating well between each addition.

Gradually beat in remaining 3/4 cup sugar until mixture is stiff.

Reduce the speed to low and gradually beat in the hot syrup.

Gradually beat in the oil and, if desired, season with cayenne or pepper.

Gradually beat in the remaining sugar until soft peaks form.

Gradually beat in 3 tablespoons of sugar until soft peaks form.

Leave to cool slightly, then gradually beat in the eggs.