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Italian Meringue
From The Way to Cook, by Julia Child


For the Egg Whites:

2/3 cup egg whites (4 to 5 whites)
A pinch of salt
1/4 tsp cream of tartar

For the Sugar Syrup:

1-1/3 cups sugar
1/2 cup water


Beat the egg whites at slow speed until the foam throughout, add the salt and cream of tartar, gradually increase the speed to fast, and beat to soft peaks. Turn the machine to slow as you complete the sugar syrup.

Bring the sugar and water to the simmer, swirl the pan to dissolve the sugar completely, cover tightly and boil to the soft-ball stage (234F to 240F; 112C to 116C on a candy thermometer).

Beating the egg whites at moderately slow speed, dribble into them the boiling syrup — trying to avoid the wires of the whip. Increase speed to moderately fast and beat until cool and the egg whites form stiff, shining, upstanding peaks. The meringue is now ready to use as your recipe directs.

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