4348 Italian Meringue

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Place 500 g (1 lb 2 oz) fine caster sugar and 8 egg whites into a copper bowl and mix together. Place over a gentle heat so as to warm the mixture slightly and whisk until it is thick enough to hold its shape between the wires of the whisk.

If not for immediate use, place the meringue in a small basin and keep in a cool place covered with a round of paper.