The Italian Meringue Method (Cooked Meringue)

This method also requires the use of heat and is the most complicated one. For Italian meringue, combine the egg whites when they have reached their full volume with sugar that has been cooked to the soft-ball stage (see cooked sugar methods). The challenge is to coordinate these two events.

1. In a sauce pot, combine the sugar with enough water to moisten all of the sugar, typically 4 parts sugar to 1 part water. Turn the heat to high. Meanwhile, prepare an ice water bath. Cook the sugar to between 115°C/240°F to 121°C/250°F.
2. Beat the egg whites in the bowl of an electric mixer fitted with a whip attachment on medium speed. Before the egg whites reach their full volume, the sugar should have reached the desired temperature. If not, turn the mixer down to low speed.
3. When the sugar reaches the required temperature and the egg whites are not yet at their full volume, shock the sauce pot in the prepared ice bath for a few seconds. This is only to stop the sugar from cooking further. If, however, the sugar is at the correct temperature and the egg whites are at their full volume, just pour the sugar directly into the foamed whites. It is important to follow a few safety precautions. When pouring the sugar into the whipping whites, turn the speed of the mixer down to medium and pour the sugar down the side of the bowl. If the sugar is poured over the fast-moving whip, the hot sugar may very well splatter.
4. Continue to whip until the meringue has cooled. At this point, it can be incorporated into another preparation or dried in an oven to obtain a meringue.