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Make ITALIAN Meringue

From simple syrup to stiff peaks, learn how to craft this

Italian classic

1. In a small saucepan, combine sugar and ¼ cup (60 grams)

water. Bring to a boil over high heat, being careful not to splash
sides of pan, stirring to help sugar dissolve. (Do not stir once
mixture starts to boil.) Cook until an instant-read thermometer
registers 240°F (116°C). If you splash the sides of the pan with

your sugar water, you risk having sugar crystals form on the rim,
which could make your syrup gritty. Another way to avoid this
nitty-gritty problem? Brush the inner sides of your saucepan
with water, just like you would when making caramel. The ideal
temperature is known as the “soft-ball” stage, where sugar has
melted and become syrupy but won’t harden when cooled.

2. Meanwhile, in the bowl of a stand mixer fitted with the 3. Increase mixer speed to high, and beat until stiff peaks form

whisk attachment, beat egg whites, cream of tartar, and salt at and bowl is cool to the touch, 2 to 3 minutes. Beat in vanilla.
medium speed until soft peaks form, 2 to 3 minutes. With mixer This mixing time is significantly shorter than that of the French

on medium speed, pour hot sugar syrup between side of bowl meringue. Why? You’ve already won half the battle by dissolving

and whisk attachment in a slow, steady stream. Again, slow and your sugar into a syrup. Much of the mixing time with French
steady. Be careful not to have your syrup stream hit the sides of meringue is about incorporating the crystalline sugar. As a syrup,
the bowls, as the shock of cold can cause the syrup to crystallize the process is much faster.
and harden. And be sure the mixer is on, as the constant
movement keeps the sugar from pooling in one spot, curdling your

egg white proteins.
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