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