Quick Italian Meringue
- Yield: Makes 2 cups
- 1 1/2 cups sugar
- 1/2 cup water
- 3 tablespoons light corn syrup
- 6 large egg whites, room temperature
- Pinch of salt
- Pinch of cream of tartar
- 1 teaspoon vanilla extract
Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers soft-ball stage (238 degrees) on a candy thermometer.
Meanwhile, whisk egg whites with a mixer on low speed until foamy. Add salt, cream of tartar, and vanilla. Increase speed to medium, and whisk until soft peaks form, about 8 minutes.
Reduce speed to low, and pour hot syrup down side of bowl in a slow, steady stream. Increase speed to high, and beat until mixture stops steaming, about 3 minutes. Use immediately.