Italian Meringue

This very stable meringue can be used for meringue cakes and buttercreams and to top tarts or pies.

When making a small amount of sugar syrup, it is important to use a small pot. If you use a large pot, it will be too difficult to obtain an accurate thermometer reading if the syrup is spread too thin over the bottom of the pot. By using a smaller pot, you can better control and monitor the temperature to make sure you take the syrup off the heat as soon as it reaches 240° F.)

Some other helpful notes about making Italian meringue:

  • Slightly older egg whites will whip up higher than fresh ones.
  • Separate the eggs one at a time and then add them to the mixing bowl. If you run across a bad egg, or happen to break the yolk, you won’t ruin the rest of the egg whites.
  • Make sure all of your equipment is squeaky clean. If there is any trace of fat or dirt, the egg whites won’t whip up to their maximum potential.
  • For Meringue Cloud Cookies: Preheat oven to 200 degrees F. Line baking sheets with parchment paper. Dollop spoonfuls of meringue onto baking pans, alternatively you may use a pastry bag with a star tip. Bake for 2 hours until crisp. Turn off the oven and allow meringues to cool and completely dry out.

Ingredients

  • 1 cup granulated sugar

  • 1/3 cup water

  • 4 tsp light corn syrup

  • 4 large egg whites, room temperature

  • 1/4 teaspoon cream of tartar

  • 1/2 tsp vanilla

Directions

  • *Before starting, make sure the egg whites are at room temperature.

  • In a small pot (see notes), cook the sugar, water and corn syrup until it reaches the soft ball stage (240° F or 115° C).

  • While the sugar is cooking, set up the mixer and egg whites.

  • Place the room-temperature egg whites into the bowl of an electric mixer. Attach the wire whisk to the mixer. Add cream of tartar.

  • Just as the sugar mixture reaches 240° F (or 115° C), turn the mixer on high speed.

  • As the eggs whip, pour the hot sugar syrup in a slow, steady stream along the side of the bowl. Make sure to not pour the syrup onto the wire whisk. This will cause the syrup to splatter and cause lumps.

  • Once all of the sugar syrup has been added, add vanilla. Continue to whip the meringue until it has cooled completely and has formed stiff peaks.

  • Once the meringue has formed stiff peaks, pipe or use immediately for your dessert.