Italian meringue is sturdy stuff. It holds up well when exposed to moisture as well as heat, which makes it great for baked Alaska. To make Italian meringue you’ll need:
For the egg whites
5 ounces (5) egg whites at room temperature
1/4 teaspoon cream of tartar
1.75 ounces (1/4 cup) sugar
For the syrup
4 ounces (1/2 cup) water
7 ounces (1 cup) sugar
Place the egg whites in the bowl of a mixer fitted with the whip. Whip the eggs on medium speed until they’re frothy, then add salt and cream of tartar. Keep whipping to the soft peak stage. Add the 1/4 cup sugar in a steady stream and whip to just shy of stiff peaks. Turn off the machine and attend to the syrup.
Combine the sugar and water in a small saucepan and bring to to a boil over medium-high heat and let it cook to 238 degrees Fahrenheit.
Now then, carefully pour some of the syrup into the whites and immediately turn the mixer up to high and whip for five seconds. Turn the machine off, add more syrup, whip again and so on until all the syrup has been incorporated and the meringue is whipped to stiff peaks. Use immediately.