This creates a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites until stiff, and until the meringue becomes cool. This type of meringue is safe to use without cooking.
4 x egg whites
1 cup sugar (caster)
1/4 cup water
1/10 tsp salt
Procedures : Boil the sugar with a little water to soft ball stage 140C (you need a sugar thermometer to measure this).
Whip the egg whites with a trace of salt until stiff and well peaked. Gradually pour in the boiling syrup, whisking continuously. Continue to mix until mixture cools.
This recipe is best done by machine.
Use for dishes such as lemon meringue pie and in the preparation of some sorbets and pastry cream items.
Keywords: Italian Meringue