William Curley, Suzue Curley

Italian Meringue

Preparation info
    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

This meringue was created in the early 19th century. It was originally called ‘Italian cream’ and used mainly as a filling or coating for gâteaux and tortes. It is made with a boiled sugar syrup that is added to the egg whites, then whisked until cold.

Ingredients

  • 180 g (6 oz) egg whites (about 6 eggs)
  • 300 <

Method

  • Whisk the egg whites in the clean bowl of an electric mixer fitted with the whisk attachment. Alternatively, use an electric hand-held whisk or whisk by hand. (1)

  • Combine the sugar, glucose and water in a saucepan over a medium heat and boil