Making Italian meringue

Close-textured and shiny, this meringue holds up well for up to two days without cooking.

Boil without stirring until the syrup reaches the soft-ball stage, 116-118°C (241-244°F). If you do not have a sugar thermometer, drop ¼ teaspoon of the syrup into iced water: it should hold its shape but be soft when pressed.

In a large heatproof bowl, beat the egg whites into soft peaks, using a balloon whisk or electric beaters. Avoiding the whisk, add the hot syrup in a thin steady stream, beating constantly until thick and glossy. Beat until cold.