Tags: Italian, Dessert, Vegetarian
200 grams sugar
120 grams water
4 egg whites , room temperature
1 grams cream of tartar
Combine sugar and water in a small saucepan over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water.
Cook until syrup is 270 F.
Combine egg whites and cream of tartar (or lemon juice) in a stand mixer with a whisk attachment.
Whisk at medium speed until soft peaks form (about 2 minutes).
With the mixture running, slowly drizzle in the hot syrup.
Increase mixer speed to high and whisk until stiff peaks are formed.