Italian Meringue

Preparation info
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Appears in
My Best: Pierre Hermé

By Pierre Hermé

Published 2014

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  • cup (75 ml) mineral water
  • oz (250


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.