By Anna Olson
Published 2011
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.
© 2011 All rights reserved. Published by Whitecap Books.
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