Italian meringue is wonderful stuff. Its sweet, addictive fluffiness can be used on top of pies and often forms the base for many dessert fillings such as charlottes, baked alaskas and macaroons. Italian meringue differs from ordinary meringue in that hot sugar syrup is whisked into the egg whites rather than granulated sugar. This slowly cooks the egg white resulting in a meringue that's less likely to deflate and is already cooked.
360g caster sugar
30g lquid glucose
6 egg whites
Put water, sugar and glucose into a pan.
Bring to the boil over medium heat whilst stirring.
When it reaches 110 degrees celcius, beat egg whites in a clean bowl.
Remove sugar syrup from heat as soon as it reaches 121 degrees celcius.
When egg whites form stiff peaks, slowly pour in the sugar syrup in a thin stream whilst whisking.
Continue beating on low speed for about 15 minutes, until mixture has cooled to about 30 degrees celcius.
This mixture can be kept in thefridge for 2-3 days in an airtight container.
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