Cook over medium-high, undisturbed, and when syrup registers 220°F on a candy thermometer, begin whipping egg whites with stand mixer on high speed.Beat whites until soft peaks form and syrup in pan registers 240°F, about 3 minutes.
With mixer running on high speed, slowly stream hot sugar syrup down side of mixer bowl, being careful not to touch whisk.Beat until bowl no longer feels warm to touch and Italian Meringue is stiff and shiny, about 5 minutes..Transfer Italian Meringue to a pastry bag fitted with a tip of your choice, and decorate top of tart however you desire.
Alternatively, go freeform and use a spatula, creating swirls and peaks.Brown meringue using a kitchen torch, holding torch 1 to 2 inches from pie and moving torch back and forth.
Tart may be stored, covered, in refrigerator up to 3 days.. Save.(Keep screen awake).
Grilled Chicken.3. slices day-old rustic country.
(1/2-inch thick), crusts discarded, cut into 1/2-inch cubes., stemmed and cut into 1-inch pieces.
Parmesan cheese rind., drained and rinsed, divided.
