Preparation info
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An Italian meringue is made with a sugar syrup cooked to 112°C to 116°C (234°F to 240°F)—also called the “soft-ball” stage—and carefully drizzled into firmly whipped egg whites. During this process, the egg whites are cooked in the hot syrup, resulting in a stable meringue that is safe to eat.

Making an Italian meringue can be difficult: The beaten egg whites must be ready when the syrup reaches the correct temperature, or the finished meringue may turn out dull or heavy. Italian me