Warren Brown

Cooked Meringue

Preparation info
  • Enough for

    one

    9- to 10 inch pie
    • Difficulty

      Easy

Appears in
Pie Love
Pie Love

By Warren Brown

Published 2013

  • About

The cooked meringue—also known as Italian meringue—is very stable and easy to work with. It has a wonderful marshmallowlike texture that complements the satin-smooth texture of the lemon custard. There is no need to bake a cooked meringue; just brown the peaks as you like with a kitchen torch, then serve immediately.

Ingredients

Superfine granulated sugar 1 cup (8

Method

  1. In a small, heavy-bottomed saucepan, combine the sugar with the water, stir, and heat to 245°F (it’s best to use a candy thermometer to get an accurate read of the syrup’s temperature).
  2. Add the egg whites to the bowl of a standing mixer fitted with the whip attachment and, using high speed, whip the egg whites to stiff peaks.
  3. Pour the sugar syrup into