Meringue (Italian Style)


Group 1

400g        Castor Sugar

150g         Water

Group 2

200g         Egg Whites

200g         Castor Sugar

20g           Vanilla Extract



  1. Boil together group 1 in a pot until it reaches 123 degrees, cool slightly off to the side.
  2. Whisk group 2 Egg whites slowly add vanilla extract followed by sugar till it forms a soft foam.
  3. slowly pour heated sugar mix in a steady stream to the meringue foam while mixer is on a slow speed, when all sugar syrup is in let sit for at least 30 seconds then mix on high speed until stiff peaks form.

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