Italian Meringue
 Serves |  Total Time |
|---|---|
| 9-in pie | 30 minutes |
Ingredients
0.5 cup water
0.25 tsp cream of tartar
1 cup sugar- 3 egg whites
Instructions
Note
This classic Italian meringue does not require baking, because the egg whites are already cooked by the hot syrup. You may want to brown it lightly in a 350° oven. This meringue is not so stiff as Swiss or French.
Step 1
Heat in a heavy pan and stir until dissolved 1/2 cup water, 1/4 teaspoon cream of tartar, and 1 cup sugar.
Step 2
When the syrup is boiling cover and cook about 3 minutes or until the steam has washed down any crystals that may have formed on the sides of the pan. Uncover and cook without stirring to 238° to 240°. Pour the syrup very gradually onto 3 well-beaten egg whites beating constantly, until this frosting meringue is cool and ready to be spread on the pie filling or pudding.
Source
- Joy of Cooking