The Friday Baking Project

Italian Meringue

Yield: 3 qts

# of Servings:  12

Ingredients

¾ cup (12 oz / 340 g) sugar

3 fl oz water

2 oz corn syrup

1 cup (8 fl oz) egg whites, room temperature

Pinch of salt

2 tbl (1 oz / 28 g) sugar

Special tools and equipment needed:

• Instant read thermometer
• Stand mixer with whip attachment
• Pastry brush

Pre-recipe preparations:

• Place egg whites in mixer bowl with the whip attachment.

Directions:

1. In a heavy bottom 1 to 1 ½ qt sauce pan, combine sugar, water, and corn syrup, trying not to get sugar crystals on the side of the pan.
2. Over medium heat, bring to a boil, washing any sugar crystals from the sides of the pan with a pastry brush dipped in cold water.
3. When sugar reaches 220 °F (this happens quickly after it begins boiling) minutes start whipping the egg whites and salt on med-high speed.
4. When whites reach soft peaks, slowly add the sugar. Continue whipping to medium peaks.  
5. When whites reach 240 °F (3 to 3 ½ minutes after 220 °F) remove pan from the heat, and with the mixer on medium speed, pour the syrup in a slow, steady down the side of the bowl, between the whip and the bowl¹.
6. After all the syrup is added, continue beating on high for another minutes, the lower to medium and beat until thick and cool.

Notes:

1. The goal is to minimize the sugar syrup being thrown to the sides of the bowl by the whip.