Name: Italian Meringue
Total time: 40 min
Yield: decoration
Ingredients: 200 g of egg whites; 75 g of sugar; 325 g of sugar; 85 g of water

Italian Meringue

For: decoration

Time: 40 minutes

Difficulty:

Published on : 6 Aug. 2000

Author: Chef Philippe

75 ratings

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Ingredients for decoration:

200 g of egg whites
75 g of sugar

Syrup :
325 g of sugar
85 g of water

Method for Italian Meringue:

Cook the sugar and water from mass 1 at 116°C or 240°F (use a sugar thermometer).
Beat the egg whites with a hand mixer until stiff and tighten them with the sugar from mass 2.
When the sugar reaches 116°C or 240°F, pour it on the egg whites, mixing at low speed.
Beat at high speed until completely cooled.

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