How to make Italian Meringue
1 cup of water
1# of granulated sugar
5 egg whites
1/2 tsp cream of tartar
First of all, you need to know that the cream of tartar stabilizes the small bubbles of the egg whites and it contributes to having a glossy meringue.
Bring the water and sugar to a boil, place a candy thermometer inside the saucepan, and let it boil until it reaches 240 degrees Celsius. Beat the egg whites with the cream of tartar until fluffy, always beating add, the hot syrup little by little and continue beating until is shinny.
Color can be added and also flavor.
Use of Italian Meringue:
Ideal for decorating cakes, cookies and for pies.