Italian Meringue

A recipe from cooking-ez.com

For 270 g, you will need:

• 1 3 egg whites
• 2 180 g caster sugar
• 3 4 tablespoons water
• 4 1 pinch fine (or table) salt
• Total weight: 330 grams

Times:

Preparation	Cooking	Start to finish
20 min.	15 min.	30 min.

Step by step recipe

1	Mix 180 g caster sugar with 4 tablespoons water and put on to cook "to soft ball stage", which means 120°C or 248°F (a thermometer is very useful here).
2	When sugar temperature approachs 115°C or 239°F, start beating 3 egg whites with 1 pinch fine (or table) salt.
3	When sugar reaches 120°C or 248°F, pour it slowly onto the egg-whites, while beating on medium speed.
4	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.

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