Italian Meringue

Ingredients

• Granulated Sugar6 teaspoon (30 g)
• Egg White1/2 count (20 g)
• Water1 tablespoon (15 ml)
• Lemon Juice1/2 tablespoon (8 g)

Instructions

1. 1

   Step 1

   Heat water and sugar in a small pot over medium heat.

2. 2

   Step 2

   Once boiling, start whisking the whites with a drop of lemon juice until stiff.

3. 3

   Step 3

   Remove the syrup once it gets to 243°F (118°C). Verify using a thermometer. You could also spoon some of it and if it comes out ball shaped, it means it's done.

4. 4

   Step 4

   Add the syrup while you continue whisking at maximum power.

5. 5

   Step 5

   Once you add all of it, continue whisking until thickened. You can use it for different recipes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Italian Meringue can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.