Italian Meringue is easy to make if we have the right tools:
- A standup mixer,
- a small saucepan,
- and a thermometer.
We will also need:
- 4 egg whites,
- 1 1/4 cups of sugar,
- and water
1
The first thing we are going to do, is to separate whites from yolks. It is as important to use of fresh eggs as to making sure that no yolks contaminate the whites.
2
Next we pour the whites into the mixer’s bowl and set the mixer at low speed.
3
We now fill the saucepan with sugar, and pour just enough water to dump and cover.
4
Next, we set the thermometer at 245° F, and place the saucepan on a burner at medium heat.
5
When the syrup comes to a boil
we’ll pump up the mixer’s speed to medium-high.
Finally, when the thermometer reaches the 245° F
the syrup is done.
6
With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites.
7
We now set the mixer to high and when we feel the bowl has cooled down and the egg whites are stiff and glossy, we switch the mixer off
and, presto! The Italian Meringue is done.