Italian Meringue
Makes 4 cups
  • 1¼ cups (250 grams) granulated sugar
  • ⅓ cup (80 grams) water
  • ½ cup (120 grams) pasteurized egg whites (about 3), room temperature
  1. In a small saucepan, heat sugar and ⅓ cup (80 grams) water over high heat until an instant-read thermometer registers 240°F (116°C).
  2. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium speed until soft peaks form. With mixer running, slowly pour in hot sugar syrup. Increase mixer speed to high, and beat until bowl is cool to the touch, about 7 minutes. Use immediately.
Recipe by Bake from Scratch at