Italian Meringue (Magnificent Pie Meringue)

In a heatproof bowl, whisk together 6 egg whites and 5 g cream of tartar until soft peaks form.

In a saucepan, combine 340 g sugar, 21 g corn syrup, and 75 ml water; heat to 121°C, stirring occasionally.

Slowly pour hot syrup into whisking egg whites while beating continuously until glossy and cool, about 8 minutes.