Italian Meringue
The most stable of the meringues, Italian meringue requires hot sugar syrup trickled into whipped egg whites which results in gorgeous tall fluffy peaks. Use to frost or pipe onto a cake, add as a topping for a pie, or fold into your macarons.
Servings 10
Ingredients
- 1 cup granulated sugar
- 1/3 cup water
- 4 large egg whites
- 1/2 tsp cream of tartar or lemon juice
Instructions
- Combine sugar and water in a saucepan and heat over medium-high, stirring constantly until sugar dissolves. After boiling, cease stirring and monitor until syrup reaches 240°F.
- Meanwhile, whisk egg white in the bowl of a stand mixer on low until whites are foaming and large bubbles start to appear. Add the cream of tartar or lemon juice and continue mixing on low to soft peak stage.
- When sugar reaches 240°F carefully trickle syrup into side of mixer bowl - you want to aim for the spot between the whisk and the side of the bowl - while mixer is running on low. Be careful to avoid splashes. Increase the speed to medium-high and whisk until glossy, stiff peaks form.