Italian Meringue

Preparation info
  • Yield: about

    2 qt

    • Difficulty

      Easy

Appears in
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

  1. Heat the sugar and water in a saucepan until the sugar dissolves and the mixture boils. Boil until a candy thermometer placed in the syrup registers 243°F(117°C).
  2. While the syrup is cooking, beat the egg whites in a mixing machine until they form soft peaks.
  3. With the machine running, very slowly beat in the hot syrup.
  4. Con