Italian meringue is a stable meringue made by slowly pouring sugar syrup heated to about 118°C / 244°F into whipped egg whites. The hot syrup cooks the egg whites, creating a smooth, glossy meringue that holds its shape. It is a key component in buttercream and is also used to coat cakes.
Where It’s Used
“Lightly brown the Italian meringue with a kitchen torch to give the tart a textured top layer.”
Cooking Tip
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