Italian Meringue

🥘 Ingredients

• water ½ cup
• cream of tartar ¼ tsp
• sugar 1 cup
• egg whites 3

1. 1

   This classic Italian meringue does not require baking, because the egg whites are already cooked by the hot syrup. You may want to brown it lightly in a 350° oven. This meringue is not so stiff as Swiss or French.
2. 2

   Heat in a heavy pan and stir until dissolved 1/2 cup water , 1/4 teaspoon cream of tartar , and 1 cup sugar .
3. 3

   When the syrup is boiling cover and cook about 3 minutes or until the steam has washed down any crystals that may have formed on the sides of the pan. Uncover and cook without stirring to 238° to 240°. Pour the syrup very gradually onto 3 well-beaten egg whites beating constantly, until this frosting meringue is cool and ready to be spread on the pie filling or pudding.