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Italian Meringue
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Source:
| water 65ml glucose 25gm | |
| castor sugar 300gm | |
| egg whites 150 gm | |
How to make Italian Meringue
Put the sugar, water and glucose in a thick based pan (preferably copper)
Place over a moderate heat and stir until it boils
Skim the surface and wash down the crystals with a clean brush dipped in water
Increase the heat so that the syrup cooks rapidly
When the syrup temperature reaches 110 °C beat the whites until stiff
When the syrup temperature reaches 115°C (240ºF) slowly whisk it into the whites in a thin stream taking care not to let it run onto the whisk
Continue beating until completely cold (approx. 15 minutes)
Chef's Tip:
The amount of sugar can vary depending on the type of meringue required: reduce to 250 gm for a light meringue
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