This very stable meringue can be used for meringue cakes and buttercreams and to top tarts or pies.
Chef's notes
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.
Steps
1
Cooking the Sugar
Ingredients
1 cup granulated sugar
1/3 cup water
4 tsp light corn syrup
*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.
2
Starting the Meringue
Ingredients
4 large egg whites, room temperature
Place the room-temperature egg whites into the bowl of an electric mixer. Attach the wire whisk to the mixer.
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.
3
Whipping the Meringue
Once all of the sugar syrup has been added, continue to whip the meringue until it has cooled completely and has formed stiff peaks.
4
Using the Meringue
Once the meringue has formed stiff peaks, pipe or use immediately for your dessert.
