Italian Meringue (Slideshow version)
Stage 4/4 : 10 min.
You are going to get a very smooth and hot meringue, leave the mixer running for a further 10 minutes while the meringue cools down.Your italian meringue is ready.
Remarks
The difficulty is in the cooking of the sugar, and adding it slowly to whipped egg-whites. Take care, it's hot!Basic proportions: 60 g caster sugar per egg white.