Italian Meringue

1. 1

   Add a few drops of lemon juice to the egg whites (this will help the meringue firm up).

2. 2

   Add some water to a pan followed by the sugar and heat over medium heat.

3. 3

   Once the mixture starts to bubble a little, start to whisk the egg whites.

4. 4

   Whisk with a hand mixer on a high speed until the mixer leaves a trail in the meringue.

5. 5

   Time your whisking to coincide with the boiling of the syrup mixture.

6. 6

   Don't stop whisking though.

7. 7

   Once the syrup reaches 118C, remove from the heat and dribble into the mixture in thin threads.

8. 8

   Dribble it in so that it falls between to the 2 blades of the mixer, which should be set to a medium-high speed.

9. 9

   Once the syrup is in, keep whisking on a high speed until the mixture cools down.

10. 10

    Once the bottom of the bowl reaches body temperature, it's ready.

11. 11

    The peaks of the meringue should hang down a little bit at this point.

12. 12

    Add the meringue to mousse or if you have some left over, pipe onto a baking tray and bake for 1 hour at 100C to get baked meringue.

13. 13

    For buttercream: Add 50 g unsalted butter to 30 g meringue It can be used for macarons and such.

* Per serving · 4 servings · Values may vary.