Heat-Proof Italian Meringue

Serves 1
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Directions

  1. 1Add the 3 cups sugar + water + cream of tartar to a pot.
  2. 2Add the 3 cups sugar + water + cream of tartar to a pot.
  3. 3Add the 3 cups sugar + water + cream of tartar to a pot.
  4. 4Start whipping the egg whites and add the 3 tbsp sugar once foamy.
  5. 5Start whipping the egg whites and add the 3 tbsp sugar once foamy.
  6. 6Start whipping the egg whites and add the 3 tbsp sugar once foamy.
  7. 7When your syrup hits 237°F, start whipping.
  8. 8When your syrup hits 237°F, start whipping.
  9. 9When your syrup hits 237°F, start whipping.
  10. 10When it reaches 250°F, slowly drizzle it into the meringue while beating.
  11. 11When it reaches 250°F, slowly drizzle it into the meringue while beating.
  12. 12When it reaches 250°F, slowly drizzle it into the meringue while beating.
  13. 13Keep whipping until the bowl cools down.
  14. 14Keep whipping until the bowl cools down.
  15. 15Keep whipping until the bowl cools down.
  16. 16Decorate. Pipe. Torch. Bake.
  17. 17Decorate. Pipe. Torch. Bake.
  18. 18Decorate. Pipe. Torch. Bake.

Ingredients

  • 6 egg whites
  • 6 egg whites
  • 6 egg whites
  • 3 cups sugar
  • 3 cups sugar
  • 3 cups sugar
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups water
  • 0.25 tsp cream of tartar
  • 0.25 tsp cream of tartar
  • 0.25 tsp cream of tartar
  • 3 tbsp extra sugar
  • 3 tbsp extra sugar
  • 3 tbsp extra sugar

Equipment

pot

Tips

  • This frosting can be baked.
  • It is ideal for hot and humid climates.
Heat-Proof Italian Meringue | Clip Recipe