- 75 g egg whites
- 150 g sugar
- 5 cl water
I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures, I suggest you to use a scale that indicates the weight in grams.
- In a saucepan bring the sugar and the water to a boil, check the temperature using the thermometer.(it is for making the syrup)
- When the syrup temperature reaches 237 F(114 c) start whipping the 75 g of egg whites.
- When the syrup temperature reaches 246 F (119 c), reduce the speed of the mixer and start adding it little by little to the whipped egg whites mixture, continue whipping until the bowl becomes cool.(You will get a beautiful Italian meringue).
note: if you want to color the meringue add the color while whipping.