Italian Meringue
Step One (egg whites)
5 egg whites
pinch salt
1/4 tsp cream of tartar
Beat the eggs whites with an upright mixer at slow speed until foamy. Add the salt and cream of tartar and continue whipping on high speed until soft peaks form. Turn the mixer onto low and continue mixing as you complete the next step.
Step Two (Sugar Syrup)
1 1/3 cup sugar
1/2 cup water
In a saucepan, mix the sugar and water together using a wooden spoon. Bring the sugar and water to a rolling boil and allow to boil for two minutes (soft ball stage (234-240)
Beat the egg whites at a moderate speed and slowly pour in the syrup, being careful not to dribble the mixture onto the wire whip.
Once all of the syrup has been added. Beat for an additional thirty seconds on high. The meringue should look glossy and form stiff peaks.
The meringue is now ready to use.
5 egg whites
pinch salt
1/4 tsp cream of tartar
Beat the eggs whites with an upright mixer at slow speed until foamy. Add the salt and cream of tartar and continue whipping on high speed until soft peaks form. Turn the mixer onto low and continue mixing as you complete the next step.
Step Two (Sugar Syrup)
1 1/3 cup sugar
1/2 cup water
In a saucepan, mix the sugar and water together using a wooden spoon. Bring the sugar and water to a rolling boil and allow to boil for two minutes (soft ball stage (234-240)
Beat the egg whites at a moderate speed and slowly pour in the syrup, being careful not to dribble the mixture onto the wire whip.
Once all of the syrup has been added. Beat for an additional thirty seconds on high. The meringue should look glossy and form stiff peaks.
The meringue is now ready to use.