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One-Step Italian Meringue
From Brilliant Food Tips & Cooking Tricks, by David Joachim

Also known as boiled icing, this type of meringue is traditionally made by beating hot sugar syrup into beaten egg whites. This version combines all of the ingredients in one bowl to save time. It should be made over a saucepan of simmering water so that the egg whites reach a temperature of at least 160F (70C) to kill any harmful bacteria.


3 egg whites, at room temperature
1 cup, plus 2 Tbsp sugar
3 Tbsp cold water
1/4 tsp cream of tartar


Combine the ingredients in a metal bowl. Place over a saucepan of gently simmering water and beat with an electric mixer on low speed, 4 to 5 minutes. Increase speed to high and beat until very thick, about 4 minutes more. Remove bowl from saucepan and beat off the heat until light and fluffy, another 4 minutes.

Yield: Makes about 4 cups

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