Italian Meringue - Merenge Itariana

• Note: I prefer using a hand mixer for meringue because I find they keep the air bubbles in to the mixture small and fine. I find that most stand mixtures pump too much air in and often result in bubbly, weird textured meringue. If you are using a stand mixer, keep the speed to medium.
• To a medium, heat proof bowl, add the kahu hēki (egg whites) and kirīmi tāta (cream of tartar).

  Using a hand mixer, whip the mixture on medium speed until you have medium peaks. Once that point has been reached, leave the bowl to the side.
• To a medium pot add the huka one (caster sugar) and wai (water). Set over medium - high heat and bring the mixture to a boil.

  If you are using a thermometer, heat until the mixture reaches 116 degrees.
• If you are eyeballing it, watch how the sugar syrup begins to boil with small, fast bubbles. After a few minutes, it will start to change to thicker and slower bubbles, this is when it is ready to remove from the heat.
• Remove the pot from the heat and begin whipping the egg whites again on medium speed.

  Continue to whip as you slowly drizzle the sugar syrup in. Once all the syrup is in the meringue, continue to whip until you have a thick, glossy meringue.
• This is ready to use immediately. Decorate your favourite cakes, pies or cupcakes. Once decorated, store in the fridge for up to 24 hours. After that, the meringue will start to loose its structure.