Meringues à l’Italienne

Seven-minute Frosting

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 cup Granulated sugar
  • ½ cup cold water
  • ½ teaspo


  1. Put sugar, water, and syrup into a small pan. Stir-cook until sugar is dissolved and mixture starts to boil. At that point stop stirring and let it simmer until it reaches 242 degrees or until a few drops in cold water make a firm-soft ball.
  2. When this syrup is about ready to be used, put egg whites into a bowl. Add salt and lemon juice and whip stiff but not