Italian Meringue (Magnificent Pie Meringue)

Heat 340g sugar and 21g corn syrup to 121°C (250°F) in a saucepan, stirring occasionally until it reaches soft-ball stage.

While syrup cooks, whip 6 egg whites with 5g cream of tartar until soft peaks form in a clean bowl.

When syrup reaches 121°C, slowly pour it into the whipped egg whites while beating continuously for 3–4 minutes.