Basic Italian Meringue

  • Yield: Makes 2 cups
Basic Italian Meringue

Source: Martha Stewart Living, January

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. 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. 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. 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.

Reviews

Be the first to comment!