Italian Meringue

Step 1

To be used as a frosting and filling and as an accompaniment. Beat 2/3 cup (4 to 5) egg whites with 1/4 teaspoon cream of tartar and a pinch of salt to soft peaks (see page 100) and turn machine to slow. Meanwhile, boil 1 1/2 cups sugar and 1/2 cup water to the thread stage (see page 101). Beating the eggs at moderate speed, slowly dribble in the hot syrup. Increase speed to moderately fast and continue beating until the meringue is cool and forms stiff, shining peaks.

Variation

Step 2

MERINGUE BUTTER CREAM FILLING. For a 9-inch cake. Cream 1 stick of unsalted butter until light and fluffy, then fold in 1 to 1 1/2 cups of Italian meringue. Season with 1 teaspoon of white rum or orange liqueur, or 2 teaspoons of pure vanilla extract.

Step 3

CHOCOLATE MERINGUE FILLING. For a 9-inch cake. Fold 4 ounces of tepid, smoothly melted semisweet chocolate into the preceding meringue butter cream, and flavor with 2 tablespoons dark rum.

Step 4

MERINGUE CREAM FILLING. To fill a 9-inch cake. Combine 1 cup of Italian meringue with 1 cup of softly whipped cream (see page 101), and flavor as suggested for the butter cream.

Leftovers

Step 5

May be refrigerated for several days, or frozen for several months.