2 ½ cups
By Anne Willan
Italian meringue is easily made in an electric mixer. Start beating slowly, then more quickly as the eggs stiffen.
Heat the sugar and water over low heat until dissolved. Bring to a boil and boil without stirring to the hard ball stage (248°F/120°C) on a candy thermometer.
Meanwhile, stiffly whisk the egg whites, preferably using an electric mixer. G