Italian meringue is ideal for decorating cakes, tarts, and for making meringues. This type of meringue does not need to be baked, you can use it and then torch it for a more gourmet touch.
1/2 cups water, (125cc.) or enough to barely cover the sugar.
vegetable colorings, edible coloring to taste
Preparation
30 mins
0 mins
Low
To prepare the syrup: add the 200 grams of sugar and the water in a pot and dissolve the sugar with the water, place the pot over high heat until a thick caramel with large bubbles forms (the temperature is 120 degrees).
Beat the egg whites along with the 50 grams of sugar using a hand mixer until the whites are very stiff.
Add the syrup to the egg whites and beat until the meringue cools.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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