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Ingredients
- 1 1/4 cup + 1/3 cup sugar
- 1/2 cup water
- 8 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 1/2 pounds (6 sticks) unsalted butter, cut into cubes
Preparation
Step 1
1) Put 1 1/4 cup sugar and water in saucepan. Stir to wet sugar and bring to a boil over medium heat. Using clean, damp pastry brush, wash down the sides of pan.
2) Meanwhile, put egg whites in grease-free mixing bowl and whip until frothy. Add cream of tartar and whip until soft peaks form.
3) Add 1/3 cup sugar and whip until stiff glossy peaks form.
4) When boiling syrup reaches 240 degrees, reduce mixing speed of whites to medium and slowly pour syrup (in a thin stream) into egg whites. Try not to get syrup on sides of bowl or hard sugarballs may form in meringue.
5) Continue to whip until cooled, which may take up to 15 minutes. Add pats of butter and continue whipping until smooth and all butter is incorporated.