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Meringue Italienne
Appears in
Published 2010
- Prepare the ingredients and equipment needed.
- Put sugar and water in a small pan.
- Bring to a boil and prepare a bowl of cold water.
- Skim off any white foam, and brush the sides of the pan down with cold water.
- When the syrup thickens, dip your fingertips in cold water.
- Quickly pinch some of the syrup and immediately put fingers back in the cold water.
- Keep your fingers and the syrup in the water for a few seconds.
- Sugar should form a soft ball. 248°F (121°C)
- It should be easy to squeeze.
- Immediately pour the hot syrup in a thin steady stream into the beaten egg whites while whisking.
- Once the syrup has been incorporated, continue beating until cool.
- Italian meringue will be supple and glossy.
