Prep 20 mins
Cook 0 mins
- Bring sugar, corn syrup and enough water to wet to a boil.
- Remove from heat at softball stage (240 degrees).
- Pour into a heatproof measuring cup.
- Meanwhile whip egg whites to stiff peaks.
- Continue whipping whites while very slowly pouring sugar syrup into mixer bowl.
- Be careful not to pour on whisk as it will splatter on to the sides of the bowl When sugar is fully incorporated, whip on low speed until cool.
Excellent. It's important for anyone making this for the first time that they pour the sugar syrup down the side of the bowl. This is the best topping for lemon meringue pie - no leaking, shrinking, whatever it is that the usual culprits do. For any Aussies or Kiwis making this, use liquid glucose - same quantity. Corn syrup is not common in these parts.
this recipe didnt turn out too good for me. I am not sure what I did wrong but the syrup hardened too quickly when I added it slowly to the egg whites. It was a big sticky hard mess to clean up. Wont make this again, unless I can figure out what I did wrong!
MEAN: This recipe resembles a recipe my mother used to call "7-Minute Icing". It was very popular a million years ago when I was a teen. The only other Italian Meringue recipe I have run across has called for lots of room-temp butter to be whisked into the whites/syrup mixture. Have you ever tried to create variations with your recipe?