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.<br />Ingredients<br />250 mL (1 cup) granulated sugar<br />125 mL (½ cup) water<br />30 mL (2 Tbsp) corn syrup<br />6 egg whites<br />Pinch of salt<br />1 mL (¼ tsp) cream of tartar<br />2 mL (½ tsp) pure vanilla extract<br /><br /><br />Method:<br />Combine the sugar, water and corn syrup in a heavy-bottomed saucepan over high heat.<br />Stir to mix and dissolve the sugar.<br />Continue to stir as it comes to a boil and changes from cloudy to clear.<br />In a stand mixer, beat the egg whites and cream of tartar until they begin to foam.<br />Add the salt, and continue beating. <br />Gradually increase the speed to high, and beat until the egg whites form stiff peaks.<br />Beat in vanilla.<br />Stop beating and watch the temperature of the sugar syrup.<br />Boil the sugar syrup until the mixture reaches the “soft-ball stage” which is 240ºF.<br />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. <br />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.
