Italian Meringue
Equipment
- 2 baking sheets
- Parchment paper
- Stand mixer with whisk attachment
Ingredients
- 4 egg whites, large
- 1 cup granulated sugar
- 5 ounces water
Instructions
- Place pizza stone in oven (optional).
- Preheat oven to 200° F.
- Line baking sheets with parchment paper.
- Place egg whites into mixer bowl.
- Whisk attachment and mixer on high setting, beat egg whites until stiff.
- Combine sugar and water in small pot.
- Boil syrup until it reaches hard ball stage, 250° F.
- With mixing running at medium speed, slowly pour syrup into eggs whites, pouring along edge of pan to avoid syrup hitting whisk.
- Continue beating until meringue is room temperature and very stiff.
- Place meringue on baking sheets, using piping bag to form shapes or two spoons to form mounds.
- Bake until completely dry, 1-2 hours. Meringues should not color.
- Cool and store in airtight container.
Notes
Adapted from La Nouvelle Pâtisserie, Jean-Yves Duperret and Jacqueline Mallorca.