Italian Meringue
Airy, glossy, soft marshmellow
Equipment
- 1 mixer
- 1 heavy bottomed saucepan
- 1 Sugar thermometer
Ingredients
- 340 g caster sugar
- 170 ml chilled water
- 143 g egg whites aprox 4 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
Instructions
- Over medium-low heat, dissolve the sugar into the water. Don't stir the syrup at this stage, swirl the pan if necessary as stirring can incorporate air and cause the syrup to crystallize. Once dissolved, turn up the heat and bring to a boil.
- Meanwhile add the egg whites, cream of tartar and vanilla to the mixing bowl and whisk to soft peaks.
- Using a sugar thermometer, continue to boil the syrup until 115 degrees Celsius.
- Once the syrup has reach 115 degrees Celsius and the eggs have been whisked to soft peaks, incorporate the two by continuing to whisk the egg whites while slowly streaming the hot syrup into the mix.
- Continue to whisk until the meringue thickens and turns glossy.
- Allow to cool.