Timing Italian Meringue
When it comes to making Italian meringue, timing is everything. You need to cook the sugar precisely to 238 degrees F or “soft ball stage” (most candy thermometers will have this marked plainly). And you need the egg whites whipped to medium peaks at the same time the sugar is ready.
If needed, I increase or decrease the heat under the cooking sugar, and/or increase or decrease the speed of the mixer whipping the egg whites if the timing is a little bit off and I need to catch one up to the other. Practice will make this timing easier.