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ITALIAN MERINGUE KISSES
Makes about 120 kisses

To make a classic Italian meringue, granulated
sugar and water are heated to make a sugar
syrup. Meanwhile, you whip your egg whites with
a bit of cream of tartar until soft peaks form.
Then you add the sugar syrup to soft peak-
whipped egg whites in a slow, steady stream,

beating until glossy stiff peaks form. Bakers
like this meringue because it’s stable and can
withstand some intense mixing, making it ideal

for smooth Italian meringue buttercream or
topping a lemon meringue pie.

1 cup (200 grams) extra-fine
granulated sugar
¼ cup (60 grams) water
½ cup (120 grams) egg whites, room
temperature
¼ teaspoon cream of tartar
¼ teaspoon kosher salt
¼ teaspoon (1 gram) vanilla extract

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).
2. Meanwhile, in the bowl of a stand mixer

fitted with the whisk attachment, beat egg
whites, cream of tartar, and salt at medium
speed until soft peaks form, 2 to 3 minutes.
3. With mixer on medium speed, pour hot

sugar syrup between side of bowl and whisk
attachment in a slow, steady stream. Increase

mixer speed to high, and beat until stiff peaks
form and bowl is cool to the touch, 2 to
3 minutes. Beat in vanilla.
4. Preheat oven to 225°F (107°C). Line
2 baking sheets with parchment paper.
5. Transfer meringue to a large pastry bag

fitted with a Wilton 4B French star piping
tip. Holding tip perpendicular to parchment
paper, pipe 1¼-inch-wide, 1-inch-high
meringue kisses at least ½ inch apart on
prepared pans.
6. Bake until dry to the touch, 45 minutes
to 1 hour. Turn oven off, and leave meringue

kisses in oven with door closed for 1 hour.

Remove from oven (meringues will peel off
parchment without sticking), and let cool
completely on pans. Best served same day.

Italian Meringue: Banana Pudding
Hummingbird Cake with Vanilla Italian
Buttercream, page 69. •