Italian Meringue for Meringue Pies

1. 1

   Put the sugar, 1/4 cup water and the corn syrup into a small saucepan and stir until the sugar is dissolved.

2. 2

   Bring the mixture to a boil over medium heat and cook, without stirring, until the syrup registers 240 degrees F (soft-ball stage) on a candy thermometer, about 5 minutes.

3. 3

   Meanwhile, while the sugar is cooking, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-low speed until foamy, about 1 minute.

4. 4

   Sprinkle in the cream of tartar and increase the mixer speed to medium; whisk until soft peaks form, about 3 minutes.

5. 5

   When the syrup reaches the correct temperature, reduce the mixer speed to low and slowly drizzle the hot syrup down the inside of the mixer bowl in a slow, steady stream (be sure not to let the syrup hit the whisk to avoid splattering).

6. 6

   Increase the mixer speed to high and whip until the whites are stiff and glossy, about 4 minutes.

7. 7

   Use the meringue immediately to top a lemon meringue pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.