Italian Meringue

Preparation info
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By Sat Bains

Published 2012

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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.