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 whites with the whisk attachment when the sugar reaches 118°C. Beat until stiff peaks form and then start adding the sugar in a thin stream on the side of the bowl while beating. When all the sugar has been added, turn the machine down to medium speed.
Add the raspberry vinegar and beat on medium speed to cool the meringue slightly. Transfer to a piping bag and refrigerate until needed.
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