Italian meringue

Put the egg whites and cream of tartar in the mixer bowl.

Weigh the sugar into a pot with the water.

Heat on medium, stirring only until it comes to a simmer; once bubbles appear, stop stirring.

As it boils, brush the sides of the pot with a wet brush to wash any sugar crystals back in.

Cook without stirring; at 230F start whipping the whites so they are frothy when the syrup is ready.

At 240F, with the mixer running, pour the syrup in a slow steady stream down the side of the bowl, away from the whip.

Whip to the finished meringue.

Spread onto a cake and toast the surface with a torch, held close enough to brown but not so close that the peaks blacken or ignite.