The most stable type of meringue is the Italian style, which is made by beating egg whites to firm peaks, then slowly whisking in hot sugar syrup to produce a dense meringue with a satiny texture that can be used as-is to top cakes and pies, or as a base for buttercream frosting.
- 1 ½ cups Granulated sugar
- ½ cup Water
- 2 tbsp. Light corn syrup
- 6 Egg whites
- ½ tsp. Cream of tartar
- 1 tbsp. Vanilla extract
- Stir together sugar, water, and corn syrup in a small saucepan over medium heat. Rinse any sugar on sides of pan down with a wet pastry brush. Cook sugar syrup to 248–250° on an instant-read thermometer, 15 minutes.
- Whip egg whites on medium speed with a mixer until frothy. Add cream of tartar and beat to soft peaks, 3 minutes, while sugar syrup boils. When whites reach soft peaks, slowly drizzle in syrup with the mixer running. Once syrup is incorporated, add vanilla, increase speed to high, and beat meringue until stiff and glossy, 4 minutes.
- For the most voluminous meringue, have the sugar syrup ready just as the egg whites hit soft peaks. If not, continue whipping whites on lowest mixer speed until syrup is ready.