Italian Meringue

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

  • About


  • 2 egg whites
  • 15 ml water
  • 150 g cas


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. Spoon into a piping bag and refrigerate until needed.