For the Italian meringue:
1. Place the sugar in a saucepan, cover with water to dissolve the crystals.
2. Bring to the heat without stirring and cook at 118/121 degrees.
3. Whip the egg whites into snow.
4. Add the syrup in a thread while continuing to beat.
5. Continue beating until the meringue is room temperature. If desired, you can grill it with a blowtorch
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