This is the recipe for Italian Meringue, it has many uses as it is more stable than the typical French Meringue, as the egg whites are ‘cooked’ due to the hot sugar syrup.
- 100g caster sugar
- 2 medium egg whites at room temperature
- 1/2 Pinch of cream of tartar
- 100 ml water
Combine sugar and water in a small pan, place on a low/medium heat, stirring with a wooden spoon to ensure the sugar is dissolved, don’t allow the mixture to come to the boil before the sugar is fully dissolved, once the sugar is fully dissolved, turn the heat up and bring the mixture to the boil, reduce heat to low/medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals.
Cook until syrup reaches 115C (soft ball stage) on a thermometer (10-15 minutes).
Start whisking egg whites with cream of tartar in the clean, grease-free bowl of an electric mixer until soft peaks form. (remember to make sure all your equipment is clean as any sign of grease you egg whites will not stiffen up or may break down, if this happens you need to start again).
Meanwhile, bring sugar syrup to 121C (hard ball stage). Increase speed to high and with motor running, gradually pour syrup into meringue, try to ensure you don’t let the hot syrup run down the side of the bowl or onto the whisks as it will cause the syrup to be thrown against the walls of your bowl and not mix properly. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (15-20 minutes).
Take a piping bag and fill with the meringue to top your Lemon Cheese Cakes.
Note This recipe makes about 2 cups.