In a small pot over low heat, combine sugar and water. Swirl the
pot over the burner to dissolve the sugar completely. Do not stir.
Increase the heat and boil to soft-ball stage (235 to 240 degrees).
Use a candy thermometer for accuracy.
Wash down the inside wall of the pot with a wet pastry brush. This
will help prevent sugar crystals from forming around the sides,
falling in and causing a chain reaction. Prepare your meringue.
In the bowl of an electric mixer, whip the eggs whites on low speed
until foamy. Add the cream of tartar, increase the speed to
medium, and beat until soft peaks form.
With the mixer running, pour the hot sugar syrup in a thin stream
over fluffed egg whites. Beat until the egg whites are stiff and
glossy. Spread the meringue over a hot cake or pie, and bake as
directed.
Originally Submitted
11/20/2007
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