Food & Cooking Recipes Dessert & Treats Recipes Basic Italian Meringue 3.1 (31) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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