Italian Meringue
Serves: 4 cups
 
Ingredients
  • 1 1⁄4 cup caster sugar or extra-fine granulated sugar
  • 1⁄3 cup water
  • 3 large egg whites, room temperature
  • 1⁄2 teaspoon vanilla extract
Instructions
  1. In a small saucepan, stir together sugar and 1⁄3 cup water over high heat only until combined, then do not stir anymore as mixture heats.
  2. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at low speed while sugar heats up. (You will need to monitor the egg whites and the sugar syrup at the same time.)
  3. When sugar syrup reaches 230° on a candy thermometer, increase mixer speed to medium-high. When sugar syrup reaches 235°, increase mixer speed to high. Sugar syrup should reach 240° to 245°, at the same time egg whites have thickened to medium-stiff peaks.
  4. With the mixer still running on high speed, remove sugar syrup from heat and immediately add it to egg whites in a slow, steady stream, carefully pouring straight into the egg whites, not onto the side of the bowl or the whisk attachment. Continue beating meringue until it has cooled and stiff peaks form, 4 to 5 minutes. Beat in vanilla extract. Use immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-curd-meringue-tartlets/