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
• Total weight: 330 grams

Times:

Preparation	Cooking	Start to finish
15 min.	6 min.	21 min.

Step by step recipe

1	Pour 180 g caster sugar with 4 tablespoons water into a small saucepan over medium heat to cook it to "soft ball" stage, which is 120°C or 248°F (use a thermometer).
2	When the sugar reaches a temperature of about 115°C or 239°F, start whisking 3 egg whites at high speed.
3	When the sugar reaches 120°C or 248°F, remove it from the heat, reduce the mixer speed, and slowly pour the sugar in a thin stream over the beaten egg whites while continuing to beat.
4	You'll end up with a very creamy, warm meringue; then let it run for another 5 minutes while it cools.
5	Your Italian meringue is ready to use.

Remarks

The challenge lies in gently folding sugar that has been heated to 120°C (250°F) into the egg whites as they are being whipped. Be careful—it's hot!
The general ratio is 60 g of sugar per egg white.

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