Italian Meringue

For the Italian Meringue

• 2 egg whites
• 15 ml water
• 150 g

Bring the water, sugar and glucose to the boil in a pan. Meanwhile whisk the egg white until soft peaks form. When the syrup reaches 115°C, slowly pour into the egg white while whisking; this is best done using a stand mixer. Keep whisking until the meringue is cold. Spoon it into a piping bag and refrigerate.