Recipe: Italian Meringue
300 grams egg whites
1 teaspoon cream of tartar
50 grams granulated sugar
500 grams granulated sugar
Add egg whites, cream of tartar and 50 grams of sugar to a mixing bowl.
Mix on medium speed.
Add 500 grams of sugar to a pot and add enough water to create the look of wet sand. Heat over high heat, washing down the sides of the pot till boiling. When boiling temperature reaches 238 degrees, remove from heat.
Continue to whisk the egg whites until soft peaks form. Be sure the egg whites on the bottom of the bowl are whisked in. At soft peak stage and while sugar is still around 238 degrees, add hot sugar in a thin stream down side of bowl into the whisking egg whites.
Allow to mix on medium speed until cool.
Makes – 850 grams