Italian Meringue
Italian meringue is a glossy, stable meringue made by whipping hot sugar syrup into egg whites. Because the syrup is boiled to 243°F (117°C) first, the whites are cooked by the heat and the foam holds its shape far better than a plain meringue. That makes it the right choice for topping lemon meringue pie or baked Alaska, and it is also the base for Italian meringue buttercream.
Instructions
Put the sugar and water in a saucepan and stir until the sugar dissolves. Bring the mixture to a boil.
Keep boiling the syrup until a thermometer reads 243°F (117°C).
While the syrup is boiling, whip the egg whites in a clean bowl until they hold soft peaks.
With the whisk running, pour the hot syrup into the egg whites in a slow, steady stream.
Keep whipping until the meringue has cooled completely and stands in firm peaks. It is then ready to pipe, spread or fold into other preparations.
Make it personal.
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