Spumiglie, also known as Italian meringue, is a light and fluffy confection that can elevate your desserts to a whole new level. Unlike French meringue, is made by beating egg whites with sugar, Italian meringue is made by pouring a hot sugar syrup into beaten egg whites. This creates a stable and glossy meringue that can be used in a variety of desserts, including cakes, pies, and mousses. If you’re looking to learn how to make spumiglie, the following recipe will guide you through the process.

Ingredients:
– 4 egg whites
– 1 cup granulated sugar
– 1/2 cup water
– Pinch of cream of tartar

Instructions:
1. Begin by separating the egg whites from the yolks. Make sure there is no trace of yolk in the whites, as this can hinder the meringue’s ability to whip up properly.
2. In a large mixing bowl, beat the egg whites with an electric mixer at medium speed until they form soft peaks. Add a pinch of cream of tartar to help stabilize the meringue.
3. In a small saucepan, combine the sugar and water and bring to a boil over medium heat. Use a candy thermometer to monitor the temperature of the syrup, which should reach 240 degrees Fahrenheit.
4. Once the syrup has reached the correct temperature, immediately remove it from the heat and turn the mixer to high speed. While the mixer is running, slowly pour the hot syrup into the egg whites, being careful not to let it touch the beaters.
5. Continue to beat the meringue on high speed for several minutes until it becomes glossy, stiff, and cool to the touch. The mixture should hold its shape and not deflate.
6. Your spumiglie is now ready to use! It can be used immediately or stored in an airtight container in the refrigerator for up to 4 days.

Tips:
– Make sure your mixing bowl and beaters are completely clean and free of any oil or grease. Even the tiniest amount of oil can prevent the egg whites from whipping up properly.
– Be patient and don’t rush the process of whipping the egg whites and adding the sugar syrup. It’s important to take your time to ensure a stable and fluffy meringue.
– If you don’t have a candy thermometer, you can test the syrup’s readiness by dropping a small amount into a bowl of cold water. It should form a soft ball when rolled between your fingers.

In conclusion, spumiglie is a staple in Italian baking and a versatile ingredient in many desserts. While it requires a bit of technique and precision to make, the end result is worth the effort. With this recipe and some practice, you’ll be whipping up perfect spumiglie in no time!

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