Basic Italian Meringue
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Directions
Ingredients
- 1 cup sugar
- 1/2 cup water
- 4 room temperature egg whites
- 1/2 teaspoon cream of tartar
Directions
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Recipe used to make Bûche de Noël
- In a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F on a candy thermometer (soft ball stage).
- Meanwhile, combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until soft peaks form, about 2 minutes.
- With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.
To prepare the Meringue Mushrooms:
Prepare the Italian Meringue as above; pipe mushroom tops and bottoms as demonstrated. Place in a warm, turned off oven, and leave overnight.
