Italian meringue

If you ever think of making meringues, and you should, this is the recipe to use. Sugar and water is boiled to a thick syrup that is poured over beaten egg whites and whisked until cooled, this creates a very firm glossy mixture that can be used as an ingredient in mousses, parfaits and ice creams, or just piped into little bite sized meringues that will look very professional. You will need a hand held electric mixer and a kitchen thermometer. It might sound like a lot of work but once you take time to read the recipe and follow it you wont regret making Italian meringues. The recipe here will make a small batch, maybe a good idea to start small and just double it next time. I made my meringues very small and got about 15 out of this batch.

60 grams caster sugar
20 grams water
30 grams egg white
6 grams caster sugar

Bring the larger amount of sugar and the water to boil in a pot, turn down the heat and let simmer. When the mix comes to 115C start beating the egg white with the small amount of sugar, beat to quite firm peaks. When the sugar syrup reaches 120-124C start pouring over the egg whites while beating. Continue beating until the mix is completely cold. Pipe or spoon the mix into little meringues on a baking tray lined with baking paper. Bake for 3H on 80C.