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4 cups
Easy
Published 2009
Italian meringue is almost identical to that gooey white frosting we see fluffed on chocolate cakes. When used as a frosting, it’s made slightly differently but traditionally it is made by beating soft ball-stage sugar syrup into egg whites.
Put
Beat the egg whites and the cream of tartar (if using) with a stand mixer on medium speed or a handheld mixer on high speed for 1 minute. Switch to high speed and beat with a stand mixer for about 5 minutes or with