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The Homophile Movement.

Place egg whites and salt in bowl of a stand mixer fitted with a whisk attachment.Stir together sugar, water, and corn syrup in a small saucepan until combined.

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.Luxury to a few is foie gras or truffles," he says.

"But the ultimate luxury is time and space.Those are the two most expensive things on the planet.

Ribollita is such an expense of time.It's the ultimate luxury."