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Wayne Gisslen

Italian Meringue

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Meringue made by beating a hot sugar syrup into egg whites. It is the most stable meringue because the egg whites are cooked by the heat of the syrup.

ยฉ 2014 All rights reserved. Published by Wiley.

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