NO FAIL Italian Meringue

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EASY, STABLE, MAKE  AHEAD OF TIME RECIPE!

DISH INFO

SERVINGS

MINUTES

4 cups

25

EQUIPMENT

egg whites; room temp granular sugar water cream of tartar lemon juice vanilla extract

EQUIPMENT

Stainless steel saucepan Stand mixer (WITH whisk) Digital thermometer Silicon spatula

Place sugar and water into a small saucepan. Heat over medium heat. Once the syrup reaches 230° F turn your stand mixer on high and allow the egg whites to whip to stiff peaks.

STEP 1

STEP 2

Once the sugar syrup reaches 240° F remove from heat. Slowly pour the sugar syrup (steady stream) into egg whites. Immediately after add the cream of tartar, lemon juice, and vanilla extract.

STEP 3

Allow the mixture to whisk on high for 3 to 5 minutes or until it has come down in temperature. Store in the refrigerator for up to five days or at room temperature for up to three days.

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