The sweetest of the meringues. And in my opinion the most complicated of the three types. It is whipped egg white foam that is cooked with a hot sugar syrup. You will definitely need a free-standing mixer for this meringue as there is a lot of mixing to be done. The egg whites are beaten until they will barely hold firm peaks, then the syrup is poured down the inside of the bowl with the mixer running. The sugar syrup is cooked until soft ball stage, 234F to 240F degrees. To make sure that the egg whites reach a high enough temperature to be cooked (160F degree) a warm mixing bowl and room temperature whites are essential. The cooked meringue is then beaten until it has cooled to room temperature. Now I personally have never attempted to make Italian Meringue as I do not have great success with candy making such as Divinity and Fudge. Therefore, these pictures are provided by Judy of Seattle, WA. She has the Art of Italian Meringue preparation down to perfection. Tomorrow’s Lesson … Troubleshooting Meringue … this will be the last blog on the subject of Meringue. ~ Chef Wilkinson ~ 
