Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Save Recipe Print
Total:
15 min
Active:
15 min
Yield:
About 6 cups (enough to top a 9-inch pie)
Level:
Intermediate

Ingredients

Directions

Put the sugar, 1/4 cup water and the corn syrup into a small saucepan and stir until the sugar is dissolved. Bring the mixture to a boil over medium heat and cook, without stirring, until the syrup registers 240 degrees F (soft-ball stage) on a candy thermometer, about 5 minutes.

Meanwhile, while the sugar is cooking, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-low speed until foamy, about 1 minute. Sprinkle in the cream of tartar and increase the mixer speed to medium; whisk until soft peaks form, about 3 minutes.

When the syrup reaches the correct temperature, reduce the mixer speed to low and slowly drizzle the hot syrup down the inside of the mixer bowl in a slow, steady stream (be sure not to let the syrup hit the whisk to avoid splattering). Increase the mixer speed to high and whip until the whites are stiff and glossy, about 4 minutes.

Use the meringue immediately to top a lemon meringue pie. 

Categories:
More from:

The Kitchen

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Pie Crust

Recipe courtesy of Alton Brown

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Chicago Italian Beef Sandwich

Recipe courtesy of Guy Fieri

Blueberry Pie

Recipe courtesy of Alex Guarnaschelli

Italian Sausage, Spinach, and Ricotta Cannelloni

Recipe courtesy of Kelsey Nixon

Italian Baked Chicken and Pastina

Recipe courtesy of Giada De Laurentiis

Italian Marinated Vegetables

Recipe courtesy of George Stella

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword