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Eugenie Kitchen
For Italian meringue,
I am using Kitchen Aid today.
Add in sugar in a saucepan and water.
On a low heat, melt the sugar completely.
Meanwhile, on medium speed,
beat the egg white until soft peaks.
Once the sugar mixture bubbles,
put in a cooking thermometer.
My egg whites are almost done.
Once it hits 120 degrees C (248 F) quickly remove from the heat.
On slow speed, pour the cooked sugar into egg whites in a thin stream.
Again on medium speed,
continue to whisk.
It should be very stiff and smooth.