Italian meringue

Italian meringue

By
From
Atelier Confectionery
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Combine 200 g caster sugar, 1 tablespoon liquid glucose and 2 tablespoons water in a saucepan.
  2. Heat over a medium heat, bring to the boil, insert a sugar thermometer and bring the syrup to 120°C.
  3. Place 3 medium egg whites with a pinch of salt in a freestanding food mixer. Ensure that the bowl is clean and grease-free. Attach a whisk to the machine and start whisking the egg whites on medium speed.
  4. Whisk until the egg whites become frothy and start to form soft peaks.
  5. Increase the speed to high and slowly pour in the sugar syrup in a thin stream, whisking all the time until the syrup is used.
  6. The meringue should be smooth, glossy, holding stiff peaks and looking like marshmallow. This meringue can be used to make bombe Alaska, which does not require any cooking, and then finished with a blow torch to give it a nice caramelised colour.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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