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Basic Italian Meringue

  • yield: Makes 2 cups

Ingredients

  • 3/4 cup sugar
  • 1/4 cup water
  • 1 1/2 tablespoons light corn syrup
  • 3 large egg whites, room temperature
  • Pinch of salt and cream of tartar

Directions

  1. Step 1

    Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers 248 degrees on a candy thermometer.

  2. Step 2

    Meanwhile, whisk whites with a mixer on low speed until foamy. Add salt and cream of tartar. Increase speed to medium, and whisk until soft peaks form, about 8 minutes.

  3. Step 3

    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.

Source
Martha Stewart Living, January

Reviews (1)

  • 3 May, 2011

    Sorry, but this is not a traditional way for Italian meringues: in Italy, we don't use neither corn syrup nor cream of tartar: only eggs and confectioners sugar.

    If you need a traditional italian recipe, look here: http://www.academiabarilla.com/recipes/liguria/meringues.aspx