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Italian meringue
| Preparation : 15 min | Resting : - |
| Cooking : 2 min | Equipment : piping bag |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 180 | g caster sugar |
| 3 | tbsp water |
| 3 | egg whites |
| 1 | Beat the eggs whites for 5 minutes in the main bowl fitted with the whisk, remembering to remove the pusher first. |
| 2 | Meanwhile, dissolve the sugar in the water in a saucepan over a low heat. Increase the temperature to 119 °C, then remove from the heat. |
| 3 | Wait for 5 seconds, then pour this syrup onto the egg whites via the feedtube. Continue whisking for about 5 minutes. |
| 4 | Pipe or spoon the meringue on top of the lemon filling. Place under the grill of your oven for 1-3 minutes until it starts to turn golden. Take care not to leave it too long. |
| 5 | Keep in a cool place till ready to serve. |
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