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Italian Meringue

Italian Meringue
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Ingredients for Italian Meringue :

  • Mass 1 :
  • 325 g sugar
  • 85 ml water
  • Mass 2 :
  • 200 g egg whites
  • 75 g sugar
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Technical stages for Italian Meringue :

  • Cook the sugar and water from mass 1 at 116°C or 240°F (use a sugar thermometer).
  • Beat the egg whites with a hand mixer until stiff and tighten them with the sugar from mass 2.
  • When the sugar reaches 116°C or 240°F, pour it on the egg whites, mixing at low speed.
  • Beat at high speed until completely cooled.
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