Italian meringue

Premium
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Pierre Hermé