Italian meringue is a meringue that is cooked as it is whipped, and is the basis of many frozen desserts such as fruit parfaits and also the meringue that works well on a baked alaska.
Here's how it's made.
Step 1: Boil 500g caster sugar with 150ml water and cook until it reaches 115C on a sugar thermometer — around 4-5 minutes of rapid boiling.
Step 2: A minute before it's ready, beat 5 egg whites to soft peaks on full speed.
Step 3: Reduce the beater speed to 75 per cent and slowly but steadily pour the boiling sugar syrup over the whites.
AdvertisementAdvertise with NZME.
Step 4: Increase the speed to full again. Continue beating the meringue until it has cooled to just more than tepid.
Step 5: Then stop beating and leave to cool completely. The meringue should look very white, be glossy and very stiff at this point.
Peter Gordon's feature on beating egg whites