Italian Meringue
Ingredients
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- 1
Bring the sugar and water to 118/121°C.
- 2
Meanwhile, whip the egg whites on speed 2 (foamy whites).
- 3
Pour the cooked sugar in a thin stream over the previously whipped whites. The sugar must not touch the bowl or the mixer whisk.
- 4
Let it whip on high speed and gradually lower the speed until fully cooled.
- 5
Use immediately.
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Per 100g
Allergens
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