Michelle,
The link you've provided states the important factors in making a perfect meringue.

My favorite is Italain Meringue, and those facts apply to this meringue as well. Because of its stability, it can be used to frost cakes and pastries, in souffl, to make really stable buttercream frostings, etc.

This type makes a stable meringue that has been made with the addition of a boiling sugar syrup, rather than spoonsful of granulated sugar, as in a regular meringue. Since finding this type, it's become my most favorite to use.

Lucy

Lucy,

Thanks so much for the information!

Is this it?

Meringue Icing (Boiled Icing)

Ingredients

1 cup of granulated sugar
1/3 cup water
2 egg whites
1 teaspoon vanilla
Dash of salt

Directions:

1. Dissolve the sugar and salt in the water in a heavy saucepan. Bring to a boil and continue cooking until the syrup reaches 250 degrees, stirring frequently.
2. In the meantime, beat the egg whites until peaks form. Pour the hot syrup slowly through the egg whites while continuing to beat the whites. Continue until the mixture has cooled and peaks again form. Add the vanilla extract as the mixutre cools.

This makes enough to frost the tops and sides of a two-layer cake.

Michelle

Michelle and Lucy: I wish I saw this Post this morning.
I made a Baked Alaska for my wifes Bible Study Group and
froze it for Friday. It was going in WFD, Later.

{{gwi:1473166}}

I'll have to eat this one and make another.
What do I do with all the egg yokes?????
Lou

Michelle,
Yes, boiled icing is correct. I prefer to use this type to crown Lemon Meringue Pie, Pavlova with Fresh Fruits & Buttercream Frosting (recipe follows) Then there's a 7 Minute Frosting AKA Marshmallow Frosting, which is also very good, that's also a meringue based frosting.

Here's some additional info:Italian meringue

Also known as Boiled Frosting, this is made by beating hot sugar syrup into beaten egg whites.

Italian meringue may be used to frost cakes, as a topping like soft meringue, as a base for frozen desserts, baked like hard meringue or may be poached. When folded into whipped cream, it becomes Chantilly Meringue which may be combined with fruit as a filling for Cream Puffs or used as a frosting.

Lucy

Here's recipe I've been using:
It has a very smooth texture. It's easy to work with and one recipe is enough for a three- or four-layer 9-inch cake. It's rich so a little goes a long way. I like this buttercream because it has an excellent taste profile, is versatile and is easy to flavor, and handles well when decorating."

"Timing is important when making the cooked meringue that is the base for this buttercream," and says to heat the sugar syrup to 245 degrees before pouring it into the whipped egg whites.

Equipment: standing mixer, mixer bowl, wire whip attachment, candy thermometer, 1-quart saucepan, measuring cups including 1 cup and 1/4 cup, teaspoon set, 5 medium prep bowls, 3 small prep bowls, rubber spatula.

5 eggs (large)
10 ounces (1 1/4 cups) extra-fine granulated sugar, divided
1/4 cup water
1 pound (4 sticks) unsalted butter, soft
Set out the ingredients and equipment.

Separate the eggs and place the whites in the bowl of the standing mixer fitted with a wire whip attachment. Reserve the yolks for another use.

Measure 1 cup of the sugar into a heavy-bottomed 1-quart saucepan with 1/4 cup water. Gently stir to combine; I use the candy thermometer for this. Leave the candy thermometer in the saucepan, numbers facing down to balance the thermometer.

Measure the 1/4 cup sugar into a small bowl and set aside.

Cut the butter into tablespoon-size pieces and set aside in a medium bowl.

Begin making the sugar syrup. Place the saucepan with the sugar and water over medium-high heat. Partially cover with a lid to capture the evaporating water -- this helps to moisten the sides of the saucepan to prevent sugar crystals separating from the syrup.

Begin whipping the egg whites to stiff peak in a standing mixer fitted with the wire whip attachment set to high speed. When the whites are at stiff peak you have a meringue. Keep the mixer running and pour the 1/4 cup of sugar into the meringue.

Raise the heat to bring the syrup to 245 degrees if it is not there already. When the syrup is at 245 degrees, remove the thermometer and slowly pour the syrup into the meringue.

When pouring, keep your eye on the bowl. Aim for the space between the mixer bowl and the revolving wire whip. To maintain the same rate of pouring, pour slowly and raise the saucepan from your shoulder. Twisting at the wrist or elbow tends to throw off my aim.

After 1 to 2 minutes reduce the speed to medium for about 3 to 4 minutes or until the meringue is cooled.

Add the butter one tablespoon at a time. Increase the speed to high for one to two minutes to fully combine the butter with the meringue.

The following flavorings can be added to the base recipe for Italian meringue buttercream for cupcakes or a layered cake.

1 teaspoon vanilla extract

1/2 cup bittersweet chocolate, melted

2 to 4 tablespoons (to taste) dark rum

2 to 4 tablespoons (to taste) amaretto

1/4 to 1/2 cup raspberry puree

2 tablespoons lemon liqueur (lemoncello)

1 teaspoon orange oil

1 teaspoon lime oil

Lou,
you could use the yolks to make puddings, that's what I usually do. OR freeze them individual & use when that next recipe comes along that needs yolks.

Lucy

Yeh : Think I'll freeze them, for later.
You two are trouble makers !!!!! I'll tell you.
I'm gonna watch " MASH " and cook some Shrimp.
Lucy: What are you doing home ?????
Your leg didn't act up again, did it ???

Lou

Lucy, how do I freeze them individually? Egg yolks that is.

Lou,
I'm home by 3pm ;-). Thanks for asking about the leg, the left leg that is, that one is all better now. However, no sooner was the LL healed, the right leg started to give me a problem...now it's the Sciatica! Can't seem to catch a break, well break isn't the word I should use, ya think??? hahaha...

Terri,
I've kept my old ice trays, I drop 1 or 2 egg yolks in each compartment. Once frozen, just pop them out & I transfer to a zip-lock bag. Most times I'll use for puddings, so I'll save 2 to a compartment, I'll do the same w/egg whites as well, but important not be bagged together, as you don't want the whites getting any fats from the yolk. Another point, they don't take long to defrost on the countertop, & if you find yourself short on eggs just take a yolk & the white & you good to go. ;-)

Lucy