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Italian Meringue
Preparation info
- Yield: Approximately 18 ounces ,
12
servings, 1½ ounces each - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Name of ingredient |
| < |
Method
- In the bowl of an electric mixer outfitted with the whisk attachment, beat the egg whites until frothy.
- At the same time, in a heavy saucepan, heat the granulated sugar, corn syrup and water and cook without stirring to 242°F.
- With the machine running, pour the hot syrup over the frothy egg whites and whisk until they are thick, glossy, and smooth.