Italian Meringue

Preparation info
    • Difficulty


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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


Gently whisk the egg whites until soft peaks form. Place the rest of the ingredients in a pan and heat to 115°C to form a syrup. Start whisking the whites on high speed; this is best done using a stand mixer. Add the syrup while hot, and keep whisking until the meringue becomes cool.

Fold the meringue into the lemon mousse and season with a little salt – if the mix is a little sweet add