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Italian Meringue
For: decoration
Time: 40 minutes
Difficulty:
Published on :
6 Aug. 2000
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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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