Making Italian meringue is a bit tricky, as it involves bringing the sugar syrup up to the right temperature and then immediately pouring it into beaten egg whites in a slow, steady stream. The hot syrup helps make the meringue stable; the higher ratio of sugar to eggs also contributes to its stability (making it ideal for wedding or other display cakes). Lemon juice or vanilla is added here to complement the flavors of the cake, but they are not essential ingredients for Italian meringue.
Recipe information
Yield
makes 4 1/2 cups
Ingredients
Preparation
Step 1
Cook sugar syrup Bring sugar and the water to a boil in a small saucepan, swirling pan to dissolve sugar, and washing down sides of pan with a wet pastry brush to prevent crystals from forming. (Do not stir.) Boil until syrup registers 238°F on a candy thermometer.
Step 2
Meanwhile, whip egg whites Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment on low speed until foamy. Add cream of tartar and salt. Raise speed to medium; mix until soft peaks form. (If the egg whites reach soft peaks before the syrup reaches 238°F, reduce the mixer speed to low. Do not stop mixing, as the meringue will start to separate if not continually mixed. Continuing to mix on high speed, however, could cause the egg whites to be overbeaten.)
Step 3
Combine syrup and whites With mixer running, slowly pour hot sugar syrup down the side of the mixing bowl, without touching whisk attachment. Mix on medium-high speed until stiff, glossy peaks form and mixture has partially cooled, 5 to 7 minutes. Beat in lemon juice or vanilla. Use immediately.
Equipment
Step 4
A reliable candy thermometer is crucial.
Step 5
You will also need a pastry brush for washing down the sides of the saucepan as the sugar syrup cooks, to prevent crystals from forming.
