Italian Meringue is the most stable of all Meringue frostings and probably the most cumbersome. Making this recipe requires you to be a multi-tasking ninja. Once the hot syrup hits soft ball stage, it needs to be poured into the eggwhite mixture already in soft peaks stage. Creating the eggwhites ahead of the syrup will lose its shape over time and needs to be beaten again whereas making the syrup ahead will allow the syrup cool down and not achieve the perfect emulsion that create a nice pillowy meringue.
So here is my recipe for Italian Meringue:
Ingredients:
5 eggwhites (from large eggs)
1/4 tsp Cream of Tartar
1/2 cup white sugar
1/3 cup water
Put sugar and water in a heavy bottomed saucepan with candy thermometer attached and heat over medium low. Brush sides with water to prevent crystalization of the syrup. Wait until syrup hits soft ball stage (bet 230-240F).
Meanwhile, beat your eggwhites and cream of tartar until soft peak stage. Once the syrup is ready, turn mixer on low and pour the hot syrup on the side of the bowl. Then bring back mixer to medium then high speed until stiff peak stage.
This recipe divides well into halves. I divided this recipe proportion to 2 eggwhites and able to frost 24 cupcakes.
This frosting is also best grilled in the oven using only top heating element or use a torch burner for a toasted marshmallow effect.
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