With the same sugary hit and billowy texture as classic 7-minute icing, this Italian meringue is sure to bring back pleasant childhood memories. Just be sure no egg yolks get into the whites while separating the eggs, otherwise instead of being light and airy, the frosting will fall flat.
Makes
10 cups
Total Time
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Ingredients
STIR:
WHIP:
Test Kitchen Approved
Test Kitchen Tip
For the most voluminous meringue, have the sugar syrup ready just as the egg whites hit soft peaks. If not, continue whipping whites on lowest mixer speed until syrup is ready.
Instructions
Stir together sugar, water, and corn syrup in a small saucepan over medium heat. Rinse any sugar on sides of pan down with a wet pastry brush. Cook sugar syrup to 248–250° on an instant-read thermometer, 15 minutes.
Whip egg whites on medium speed with a mixer until frothy. Add cream of tartar and beat to soft peaks, 3 minutes, while sugar syrup boils. When whites reach soft peaks, slowly drizzle in syrup with the mixer running. Once syrup is incorporated, add vanilla, increase speed to high, and beat meringue until stiff and glossy, 4 minutes.
To ensure proper consistency of the meringue, use a thermometer to check the temp of the sugar syrup.
Once the whites reach soft peaks, slowly drizzle in the syrup. They’ll deflate slightly, but keep whipping.
