3 egg whites (room temperature)
1 cup sugar
1/2 cup water
1/2 teaspoon cream of tartar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Prep for Success
- Use white vinegar to wipe down all tools; saucepan, mixer bowl, whisk attachment, thermometer probe, and silicon spatula. Any oily residue leftover will prevent the meringue from whipping together properly.
- Measure out all your ingredients. Place sugar and water into the saucepan, egg whites into the stand mixer bowl, and set the cream of tartar, lemon juice, and vanilla extract next to your stand mixer. Set digital thermometer to 240 °F.
Making the Italian Meringue
- Place sugar and water mixture over medium heat for 5 minutes. Do not stir it at all during this time. The mixture will look cloudy.
- Gently stir the mixture for 1 minute. There should be little to no granules of sugar left at this point.
- Once the mixture begins to bubble from the bottom, 3 to 5 minutes, place the digital thermometer in the pot and increase to medium-high heat. Do not stir it at all after this.
- Allow the mixture to come to a boil and watch carefully. Once it reaches 230 °F turn stand mixer on highest speed to whip egg whites to peaks.
- Once the sugar syrup reaches 240 °F, remove from heat and remove the probe. This takes about 4- 6 minutes. Allow the boiling to come to a slow bubble before moving on.
- Slowly pour sugar syrup (steady stream) into egg whites. Avoid the whisk attachment or it will fling your mixture all over the bowl.
- Immediately after, add the cream of tartar, lemon juice, and vanilla extract.
- Allow mixture to whisk for another 3-5 minutes.
Very important to not start whipping too early.