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Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
1 1/2 cups sugar
1/2 cup water
3 tablespoons light corn syrup
6 large egg whites, room temperature
Pinch of salt
Pinch of cream of tartar
1 teaspoon vanilla extract
Gallery
Recipe Summary
Yield: Makes 2 cups
Gallery
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 1 1/2 cups sugar
- 1/2 cup water
- 3 tablespoons light corn syrup
- 6 large egg whites, room temperature
- Pinch of salt
- Pinch of cream of tartar
- 1 teaspoon vanilla extract
Directions
Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers soft-ball stage (238 degrees) on a candy thermometer.
Meanwhile, whisk egg whites with a mixer on low speed until foamy. Add salt, cream of tartar, and vanilla. Increase speed to medium, and whisk until soft peaks form, about 8 minutes.
Reduce speed to low, and pour hot syrup down side of bowl in a slow, steady stream. Increase speed to high, and beat until mixture stops steaming, about 3 minutes. Use immediately.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Quick Italian Meringue
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Reviews:
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All Reviews for Quick Italian Meringue
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
