Italian meringue

Italian meringue

By
From
French Lessons
Makes
500 g
Prep
10 mins
Cooking time
5 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
110g water
220g sugar
4 egg whites

Method

  1. Put the sugar and water in a heavy-based saucepan and heat gently until the sugar has completely dissolved. Increase the heat and place a sugar thermometer in the pan. Boil the syrup for around 7 minutes until it reaches 128ºC, or until a little of the syrup dropped into a glass of cold water forms a hard clear ball – the ‘hard ball’ stage.
  2. Put the egg whites in a scrupulously clean electric mixer. Start whisking at low speed, until the mixture begins to foam. With the beaters on slow, gradually trickle in the boiling syrup and continue whisking for 5–10 minutes until the meringue cools to room temperature. It should be smooth, shiny and white. Use straight away.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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