posted by Emma 07-09-100 8:51 PM
Italian Meringue
Makes 6 cups
2 3/4 cups sugar
9 large egg whites
1/2 teaspoon cream of tartar
In a small saucepan, bring sugar and 2/3 cup water to a boil. Boil until the syrup reaches the soft-ball stage (238 degrees on a candy thermometer).
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar; beat on medium high until stiff but not dry.
With the mixer running, slowly pour the hot sugar syrup into egg whites, and beat on high speed until mixture has cooled, about 15 minutes. Use immediately. If the meringue is overbeaten or is not used immediately, it will contain too many air bubbles that will make holes when piped.
Swiss Meringue
Makes enough for one 8-inch cake
6 large egg whites
1 1/2 cups sugar
1 teaspoon pure vanilla extract
Combine the egg whites, sugar, and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.
Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. Use immediately.