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Italian Meringue

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Back to Baking

By Anna Olson

Published 2011

  • About

This is made when room-temperature egg whites are whipped, then sugar that has been cooked to 239°F (115°C) is poured into them while whipping. This is the most stable of the meringues and is the base for Italian buttercream frosting, a wedding-cake staple, and it is fantastic for Lemon Meringue Pie. It’s a little sweeter than a common meringue, and its very fine bubble structure and cooked sugar keeps the meringue in place and prevents weeping.

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