Italian meringue
By
Pierre Hermé
chef
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Ingredients
- 1/2 cup (75 ml) mineral water
- 8 3/4 oz (250 g) superfine sugar
- 4 egg whites (125 g/41/2 oz)
Instructions
Bring the water and sugar to a boil in a saucepan. As soon as the mixture boils, clean down the edges of the saucepan with a damp pastry brush. Leave to cook to 245°F (118°C). Beat the egg whites to soft peaks (that is, not too firm). Pour the sugar syrup onto the beaten egg whites. Allow to cool while continuing to beat.
This recipe was originally published in "My Best Pierre Hermé" (Éditions Alain Ducasse). See all credits
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