Italian Meringue Method

The Italian meringue method is the sturdiest of the three classic meringues and the technique you need for marshmallow, marshmallow fluff, and many buttercreams. While the egg whites are whipped to soft peaks, sugar is cooked with a little water to the soft-ball stage, around 116 to 121 C, then drizzled in a slow steady stream into the running mixer. The hot syrup cooks the whites as it incorporates, producing a glossy, stable foam that holds its shape for hours and is safe to eat without further cooking. Keep the syrup off the whisk wires and the bowl sides to avoid hard sugar shards.