Food & Cooking Recipes Dessert & Treats Recipes Basic Italian Meringue 3.1 (31) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Italian meringue's unwavering stability allows the resulting desserts to be finished in the oven, frozen, or torched to dramatic effect. Use this to make our Lemon Meringue Semifreddi and Neapolitan Baked Alaskas. Ingredients ¾ cup sugar ¼ cup water 1 ½ tablespoons light corn syrup 3 large egg whites, room temperature Pinch of salt and cream of tartar Directions 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. 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. 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. Rate it Print