Italian Meringue

Instructions

1. 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.
2. Cook until syrup is 270 F.
3. Combine egg whites and cream of tartar (or lemon juice) in a stand mixer with a whisk attachment.
4. Whisk at medium speed until soft peaks form (about 2 minutes).
5. With the mixture running, slowly drizzle in the hot syrup.
6. Increase mixer speed to high and whisk until stiff peaks are formed.