- In a saucepan, bring the water, sugar, and corn syrup to a boil. Boil over medium heat until a candy thermometer reads 116 C (240 °F).
- In a bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. When the syrup reaches 116 °C (240 °F), reduce the mixer speed and slowly drizzle the syrup over the egg whites, beating constantly.
- Increase the speed and beat until the meringue is just warm and very firm peaks form, about 20 minutes. Add the vanilla and stir to combine.
Change the flavour by replacing the vanilla with almond or maple extract.
You have to coordinate the two operations so that the syrup is ready at the same time as the egg whites are frothy.
Avoid pouring the syrup over the beaters, as it may spill and stick onto the bowl’s sides. The hot syrup will produce steam and the whites will suddenly gain in volume.
Italian-Style meringue may be used to frost a cake or to cover a lemon pie.