Italian Meringue


4 x egg whites 1 cup sugar (caster) 1/4 cup water 1/10 tsp salt


Boil the sugar with a little water to soft ball stage 140°C (you need a sugar thermometer to measure this). Whip the egg whites with a trace of salt until stiff and well peaked. Gradually pour in the boiling syrup, whisking continuously. Continue to mix until mixture cools. This recipe is best done by machine. Use for dishes such as lemon meringue pie and in the preparation of some sorbets and pastry cream items.


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