A hot method meringue, which can be used as a base for mousses , masking of cakes
As a topping for lemon meringue pie etc
Quite stable & can be made head of time to use when needed
Italian meringue
A hot method meringue, which can be used as a base for mousses , maskingof cakes As a topping for lemon meringue pie etc Quite stable & can be made head of time to use when needed
Equipment
- Electric Whisk or hand mixer
- Large Mixing Bowl
- Saucepan
Ingredients
- 200 g Eggs whites
- 400 g Caster Sugar
Instructions
- Start boiling the sugar with little water to dissolve & boil to 118-121 c
- Whip the whites to volume
- Adding the hot syrup whilstwhipping
- Allow to whip until cooled