Italian or Cooked Meringue

1. 1

   Combine the sugar and water in saucepan and stir well.

2. 2

   Cook over medium-high heat but do not stir.

3. 3

   Instead swirl pan by the handle.

4. 4

   Continue swirling pan and bring mixture to boil.

5. 5

   Let it boil until the liquid becomes completely clear.

6. 6

   Reduce heat; cover pan and continue to simmer while beating whites.

7. 7

   Beat whites slowly until they become foamy.

8. 8

   Then beat in cream of tartar and salt.

9. 9

   Increase speed and beat whites until stiff peaks form.

10. 10

    Uncover sugar syrup; insert candy thermometer and boil until the temperature reaches 238 degrees, the soft-ball stage.

11. 11

    Remove from heat; start to beat whites at medium speed and slowly pour boiling syrup into whites, beating all the time.

12. 12

    Continue to beat until the mixture forms stiff peaks, about 8 minutes.

13. 13

    The meringue is the proper consistency if it does not move when a spatula is run through it.

* Per serving · 4 servings · Values may vary.

No additional tips available.