Italian Meringue

Preparation info
  • Yield: Approximately 18 ounces ,


    servings, 1½ ounces each
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient
12 360 <


  • 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.