Italian Meringue for Meringue Pies

Save Recipe
  • Level: Intermediate
  • Total: 15 min
  • Active: 15 min
  • Yield: About 6 cups (enough to top a 9-inch pie)
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Use the meringue immediately to top a lemon meringue pie. 
2m Easy 95%
CLASS
17m Easy 94%
CLASS
4m Easy 100%
CLASS
Four and Twenty Blackbirds

All-Butter Pie Crust

15m Intermediate 99%
CLASS

21m Intermediate 98%
CLASS
8m Intermediate 100%
CLASS
Samantha Seneviratne

Meringue Trees with Snow

9m Easy 100%
CLASS