Italian Meringue

Preparation info

  • Difficulty

    Easy

  • Yield: about

    2 qt

Appears in

Ingredients U.S. Metric %
Sugar 1 lb 500 g 200
Water 4 oz 125 mL 50
Egg whites 8 oz 250 g 100

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. Continue beating until the meringue is cool and forms firm peaks.

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