Italian meringue

Method

1. Start by putting 150 g of the sugar and 60 ml of water into a small saucepan with a confectionery thermometer (the smaller the saucepan the better, so the bottom of the thermometer can be submerged). Set over a medium-high heat and allow to heat up. The temperature will rise quite quickly until the sugar reaches 100°C when the water boils, then more slowly until the sugar reaches 121°C. (This may be indicated as ‘soft ball’ on your thermometer.)
2. Meanwhile, whisk the egg whites and remaining 30 g sugar in the bowl of a stand mixer fitted with the whisk attachment. Once they begin to form soft peaks, add the cream of tartar or lemon juice (these are both acidic, helping the meringue maintain its structure).
3. Once the egg whites have formed stiff peaks and the sugar has reached 121°C, it’s time to cook the eggs! Turn the mixer on to full power and pour a steady stream of the molten sugar into the bowl. Make sure you don’t hit the whisk with the sugar, as this will shoot the sugar all around the sides of the bowl, welding it there so it doesn’t cook the eggs.
4. Once all the molten sugar has been added, the bowl should be pretty hot. Leave the mixer on full speed until the bowl has cooled fully; this should take around 10 minutes.
5. Once cooled down, you can either spoon the meringue into a piping bag for use (it is now totally safe to eat as you have cooked the eggs), or you can go crazy and add some flavour and butter for Italian buttercream meringue.