Italian Meringue

This meringue can be used to cover cakes instead of icing and cream.

4 egg whites
200ml sugar (+ 2tblsp)
100ml water

Beat the egg whites and 2 tblsp sugar until stiff.
Boil the water and the rest of the sugar until 122oc.
Slowly (very slowly) but steady pour the sugar syrup into the egg whits whilst continuing to beat the mixture.
Continue to beat the mixture (with electrical whisk) until the mixture is cold (10-15minutes).

Decorate the cake using a piping bag or spatula.
Lightly brown the top using a kitchen blow torch.


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