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Italian Meringue is made by making a sugar syrup and beating the hot syrup into egg whites. This is a very stable foam, creamy and smooth, which makes an excellent pie topping or cake frosting. By adding butter to the finished meringue you have an excellent decorator frosting.
1/2 cup water
1 cup plus 2 tablespoons sugar
4 egg whites
You will need a candy thermometer to check the temperature of the sugar syrup.
Combine water and 1 cup of sugar in a small saucepan. Stir to blend. Bring to a boil over high heat and cook for 2 to 3 minutes, until thermometer registers
240 degrees and a syrup forms. Remove from heat and cover pan with a lid.
While the sugar is cooking, beat egg whites and 2 tablespoons sugar in a large bowl with an electric mixer until soft peaks form (a peak forms when you pull up the whip).
When sugar reaches 240 degrees, beat egg whites on high speed until stiff peaks form (higher and stiffer than soft peaks). Reduce speed to low and pour hot syrup slowly into whipped whites. Beat until meringue is cool and very stiff.