A recipe required for meringue using boiled sugar and water?

You're thinking of Italian meringue, which is made with a hot sugar syrup! Here's a basic recipe:

Italian Meringue

Ingredients:

* 1 cup (200g) granulated sugar

* 1/2 cup (120ml) water

* 4 large egg whites, at room temperature

* 1/4 teaspoon cream of tartar (optional, helps stabilize the meringue)

Instructions:

1. Make the sugar syrup: Combine the sugar and water in a medium saucepan. Heat over medium-high heat, stirring occasionally, until the sugar dissolves and the syrup reaches 240°F (115°C) on a candy thermometer. This is called the "soft ball" stage.

* Important note: Don't stir the syrup once it starts to boil. You can gently swirl the pan if needed, but stirring can cause the syrup to crystallize.

2. Whip the egg whites: While the syrup is heating, beat the egg whites in a clean, dry bowl with an electric mixer until foamy. Add the cream of tartar if using, and continue beating until stiff peaks form.

3. Slowly incorporate the syrup: With the mixer running on low speed, slowly drizzle the hot syrup into the whipped egg whites.

4. Beat until cool: Increase the mixer speed to high and beat for 5-7 minutes until the meringue is glossy, thick, and cool to the touch.

5. Use immediately or store: Italian meringue is best used immediately. If storing, cover the bowl tightly and refrigerate for up to 3 days.

Tips:

* Use a candy thermometer: Accurate temperature is crucial for successful Italian meringue.

* Don't overcook the syrup: Overcooked syrup can lead to crystallization.

* Don't overbeat the meringue: Overbeating will make the meringue dry and crumbly.

* Use a clean bowl and beaters: Any trace of fat or grease will prevent the egg whites from whipping properly.

Italian meringue is a versatile ingredient that can be used in many desserts, including:

* Meringue cookies: Pipe or spoon the meringue onto baking sheets and bake until dry.

* Macarons: Italian meringue is the traditional base for macarons.

* Pies and tarts: It can be used to make a light and airy filling or topping.

* Frostings: Add flavorings and coloring to create a delicious and stable frosting.

* Soufflés: It adds lightness and volume to soufflés.

Enjoy experimenting with this delicious and versatile meringue!