A stable cooked meringue for mousses, buttercreams, lemon tarts, and baked Alaska. Cook syrup to 118°C and pour into soft-peak whites. Yield: about 700 g. Use immediately for maximum volume or hold briefly covered.
Yield: 1 portions · Prep 20 min · Bake 10 min
Ingredients
200 g egg white
400 g caster sugar
120 ml water
2 g cream of tartar
Method
Prepare whites Place whites and cream of tartar in a grease-free mixer bowl. Any fat reduces foam stability.
Cook syrup Cook sugar and water without stirring after dissolution. Wash down crystals and target 118°C.
Start whipping Begin whipping whites when syrup reaches about 112°C so they are at soft peaks when syrup is ready.
Stream syrup Stream syrup down the bowl wall while whipping medium-high. Avoid pouring onto the whisk.
Whip cool Whip until glossy and below 35°C. The meringue should hold a firm peak without graininess.
Use or torch Pipe, fold, or torch promptly. For food safety, avoid holding warm meringue at room temperature for long periods.
