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    Chocolate and Delight for Easter !

    Italian Meringue

    Italian Meringue
    Italian Meringue
    For: decoration
    Time: 40 minutes
    Difficulty:
    Published on : 6 Aug. 2000
    Author: Chef Philippe
    71 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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