Light Italian Meringue

By norsegal8

Classic Italian meringue has double the weight of sugar to egg whites. This recipe has only a little more than 1 1/2 times the sugar, giving it just enough sweetness to support the addition of lemon curd for the Lemon Cream Illusion.

Ingredients

• 3/4 cup + 2 tablespoons sugar
• 1/4 cup water
• 4 large egg whites
• 1/2 teaspoon cream of tartar

Details

Servings 5

Preparation

Step 1

1. Have ready near the range a 1-cup heatproof glass measuring cup.

2. In a small heavy saucepan (preferably with a nonstick lining) stir together 3/4 cup sugar and the water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring and turn down the heat to the lowest setting. (If using an electric range, remove from the heat.)

3. In a mixing bowl, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised slowly. Gradually beat in the remaining 2 tablespoons sugar and beat until stiff peaks form when the beater is raised slowly. Increase the heat and boil the syrup until a thermometer registers 248°F to 250°F. (firm ball stage). Immediately pour into the glass measuring cup to stop the cooking.

4. Pour a small amount of syrup over the egg whites with the mixer off.

5. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of the syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. With the last addition, use a rubber spatula to remove the syrup clinging to the cup. Beat at medium speed until cool (about 2 minutes).