How To Make Italian Meringue - Glen wants to show you one of the three types of whipped egg meringues that you should have in your culinary arsenal. Today we're making a cooked sugar syrup Italian meringue recipe.
250 mL (1 cup) granulated sugar
125 mL (½ cup) water
30 mL (2 Tbsp) corn syrup
6 egg whites
Pinch of salt
1 mL (¼ tsp) cream of tartar
2 mL (½ tsp) pure vanilla extract
Combine the sugar, water and corn syrup in a heavy-bottomed saucepan over high heat.
Stir to mix and dissolve the sugar.
Continue to stir as it comes to a boil and changes from cloudy to clear.
In a stand mixer, beat the egg whites and cream of tartar until they begin to foam.
Add the salt, and continue beating.
Gradually increase the speed to high, and beat until the egg whites form stiff peaks.
Beat in vanilla.
Stop beating and watch the temperature of the sugar syrup.
Boil the sugar syrup until the mixture reaches the “soft-ball stage” which is 240ºF.
Once the sugar syrup has reached 240ºF, start beating the egg whites again on medium speed and carefully pour the hot sugar syrup in a slow steady stream into the egg whites.
Continue to beat the egg whites on medium high until shiny, stiff peaks form and the bowl is cool to the touch. This could take up to 10 minutes.