Italian Meringue


  • cup (75 ml) mineral water
  • oz (250 g) superfine sugar
  • 4 egg whites (125 g/ oz)


Bring the water and sugar to a boil in a saucepan. As soon as the mixture boils, clean down the edges of the saucepan with a damp pastry brush. Leave to cook to 245°F (118°C). Beat the egg whites to soft peaks (that is, not too firm). Pour the sugar syrup onto the beaten egg whites. Allow to cool while continuing to beat.