Italian meringue

AT A GLANCE

  • Serves 6 people

Soft yet substantial, this magical combination of hot sugar syrup and eggwhites can be used for dessert bases as well as frostings, writes Lisa Featherby. 

  • 200 gm caster sugar
  • 4 eggwhites
  • Pinch of cream of tartar
01   Combine sugar and 200ml water in a small pan and bring to the boil, stirring continuously with a wooden spoon until sugar dissolves.
02   Reduce heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals.
03   Cook until syrup reaches 115C (soft ball stage) on a thermometer (10-15 minutes).
04   Start whisking eggwhites with cream of tartar in the clean, grease-free bowl of an electric mixer until soft peaks form.
05   Meanwhile, bring sugar syrup to 121C (hard ball stage). Increase speed to high and with motor running, gradually pour syrup into meringue. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (15-20 minutes).

Note  This recipe makes about 4 cups.

Topics:

DESSERT, EGGS, SPRING, ITALIAN, MASTERCLASS

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

FEATURED IN

Sep 2008

Sep 2008

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