Italian Meringue
Makes 1½ cups
  • ½ cup (100 grams) castor sugar
  • 1 tablespoon plus 2 teaspoons (25 grams) water
  • ¼ cup (50 grams) egg whites
  1. In a small saucepan, bring sugar and 1 tablespoon plus 2 teaspoons (25 grams) water to a boil over medium heat, stirring occasionally. Cook until mixture registers 250°F (121°C) on a candy thermometer.
  2. Meanwhile, in the bowl of a stand mixer with the whisk attachment, beat egg whites at high speed until soft peaks form. With mixer on medium speed, add sugar syrup in a slow, steady stream until combined. Increase mixer speed to high, and beat until bowl is cooled to room temperature. Use immediately.
Recipe by Bake from Scratch at