1

Put 1 1/2 cups of the sugar and the water in a small saucepan and bring to a boil.

2

Beat the egg whites and the cream of tartar (it using) with a stand mixer on medium speed or a handheld mixer on high speed for 1 minute. Switch to high speed and beat with a stand mixer for about 5 minutes or with a handheld mixer for about 10 minutes, or until the egg whites reach stiff peaks. Add the remaining sugar and beat for 1 minute more.

3

Test the sugar syrup with a thermometer or the back of a spoon until it reaches the soft ball stage. If the syrup is ready before the egg whites are stiff, add a tablespoon of water, then start testing again; if the egg whites are stiff before the syrup is ready, turn the mixer to low speed-don't stop beating.

4

With the mixer on high speed, pour the syrup in a steady stream between the whisk and the bowl. Beat the egg whites for about 7 minutes, or until very stiff and the bottom of the bowl feels barely warm.

5

Italian meringue can be combined with other mixtures such as buttercream, fruit purees, ganache, whipped cream, creme mousseline, and fruit curds, with or without gelatin to create different textures.