Italian Meringue

• 125 g castor sugar
• 60 g egg white
• 3 ml

Mix the castor sugar with a little water until it looks and feels like wet sand. Make sure the inner sides of the pot are brushed with water before you start to cook the sugar. Keep a brush and cold water on the side and keep brushing the sides of the pot in the beginning to prevent the sugar from crystallising. Use a sugar thermometer and cook the sugar to 120°C.

Start beating the egg