Italian Meringues

Completing the European meringue contingent is the Italian meringue, the most dense and stable meringue, making it perfect for that fancy meringue basket or as a base for buttercreams, especially for patisserie work. It pipes beautifully, always holding its shape.

½ cup (125 mL) water 1 cup (250 mL) sugar 4 egg whites

Pinch cream of tartar

1 Preheat oven to 200°F (100°C).

2 Mix water and sugar together in a pot. Bring to boil over high heat and boil until a thermometer registers 240°F (115°C) or until the sugar mixture forms a soft ball on a plate when removed from the pot. Meanwhile, as the syrup is cooking, beat egg whites and cream of tartar until egg whites are a soft but thick mass.

3 Immediately pour the syrup into the egg whites and beat at high speed until the mixture is thick and glossy and has come to room temperature. Pipe as desired (meringue baskets, patisserie work or meringue cookies). Bake for 2 hours, turn oven off and let cool until crisp. Store in an airtight container.

Makes 20 to 40 meringues depending on size HOW TO USE

If you want to make buttercream, add 2 cups (500 mL) softened unsalted butter into the whipped whites, beating until incorporated. Finish with 1 tsp (5 mL) vanilla essence.