Pro Tip: Time the preparation of the egg whites and the sugar syrup together.

Note: The ratio of water to sugar for syrup is 2:1This process should take about 10-15 minutes.

STEP 1: Put the boiling water and the granulated sugar in the melting pot on the stove. The burner should be covered with foil to protect it.

STEP 2: Melt the sugar in the water on medium-high while stirring constantly to dissolve the sugar thoroughly in the water. When all of the sugar is dissolved the liquid will be completely clear.

STEP 3: Cook the mixture on medium without stirring. DO NOT STIR. 

STEP 4: Let it start bubbling and as soon as it reaches a low boil, reduce the heat to medium-low.

Let it simmer to cook out water and it thicken. Don’t let it get too hot. As it starts getting hotter reduce the temperature a little to keep it at a gentle heat. There should be some bubble but no increasing height, rolling, or sputtering.

STEP 5: When it reaches 210F start whipping the egg whites for the meringue. Work quickly.

STEP 6: When it reaches 230-245F (I find 230F to be perfect) drizzle the hot syrup slowly into the meringue while whisking on medium low - you don’t want it to splatter. It should be “soft ball”:stage - thick but still liquid and easily pourable. Do not let it reach hardball stage. This is where it becomes heavy thick and a sticky mess. 

THE BALL TEST:

Put a tiny drop of the syrup in a cup of cold water and it will firm into a ball you can handle. Pick it up and feel it. If it is soft, pliable it is soft ball. If it is firm or hard, it is hard ball. (Hard ball is used to make hard candies and lozenges).

Personally I find it easier to just stick a thermometer into it.

Swiss meringue is made by heating egg whites over hot water using a bain marie or double boiler.

Italian meringue is made by adding hot sugar syrup to whipped meringue.

We are going to do both in one recipe. It makes for a very firm, full bodies, and stable meringue.

PRELIMINARY CHECK:: Your egg whites are dried and your bowl and utensils are warmed.STEP 1: When the sugar syrup reaches 210F reduce the pot of boiling water to a simmer and put the bowl of egg whites over the steaming pot of water while whisking - do not let the bottom of the pot touch the water or get too close..Your whisking should be moderate and increase.This will cook the egg whites and dissolve sugar. The goal is to dissolve the sugar while developing the egg whites, without making scrambled eggs.

STEP 2: Whisk egg whites until the egg whites are clear and foamy, then add the cream of tartar. 

STEP 3: Whisk in 2 tbsp of confectioner’s sugar a bit at a time, dissolving each portion before adding more until it is all incorporated and dissolved. Test with your finger to make sure it is warm and there is no grit from sugar. If there is no grit, the sugar is dissolved and you don’t want to get it any hotter.

STEP 4: Whisk in the granulated sugar a bit at a time, dissolving each portion before adding more until it is all incorporated and dissolved. Test with your finger to make sure it is warm and there is no grit from sugar.

STEP 5: As soon as all the sugar is dissolved in the egg whites transfer the mixing bowl to the stand mixer and whisk on medium to medium-high (about 6-8 on a Kitchen Aid mixer) to a strong soft peak.

STEP 6: Once you have a strong soft peak, the meringue is ready for the syrup. If the syrup is not quite ready, drop the mixer speed to low while you wait on the syrup. You really want to time these to be ready at the same time.

STEP 7: Slowly drizzle in a very thin stream of  the hot syrup with the mixer on level 6-8. Decrease and increase speed if you need to. You don’t want hot syrup splatter. Aim for the space between the mixer and the rim of the mixing bowl. Keep scraping down the sides of he bowl frequently.

STEP 8: Whisk to a firm peak (like a ball in the whisk with a space needle sticking up).

STEP 1: To make marshmallow cream, keep whipping those egg whites over steaming hot water in the bain marie a little longer while adding in addition sugar and corn starch. Keep them moving a lot and manage the heat so that it does not get too hot. Be careful as the egg whites can start to cook!

STEP 2: Whip them just until they start to turn whitish then quickly put them into the bowl of the stand mixer with the whisk on medium to medium high.

STEP 3: Continue with the instructions for Italian Meringue whipping to a  very firm peak (ball in whisk). It doesn’t take long at all -so keep an eye on it!

You now have luxurious marshmallow cream. Put it between layers of a cake or on top. Cover a lie with it. Have you ever tried rich, gooey chocolate brownies covered in silky marshmallow cream? You'll love it!