Italian-Style Meringue 



Instructions

1. 1

   In a saucepan, bring the water, sugar, and corn syrup to a boil. Boil over medium heat until a candy thermometer reads 116 C (240 °F).

2. 2

   In a bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. When the syrup reaches 116 °C (240 °F), reduce the mixer speed and slowly drizzle the syrup over the egg whites, beating constantly.

3. 3

   Increase the speed and beat until the meringue is just warm and very firm peaks form, about 20 minutes. Add the vanilla and stir to combine.