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Italian Meringue
Learn how to make a perfect Italian meringue, essential for macarons, lemon meringue pies and many other pastries. This technique uses a sugar syrup cooked to 118 °C poured over beaten egg whites, requiring precision and coordination.
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Cost Breakdown
Critical Success Points
- • Make the sugar syrup (step 2)
- • Pour the hot syrup over the whites (step 4)
- • Whisk until completely cooled (step 5)
Safety Warnings
- • The syrup reaches 118 °C: handle with care to avoid burns.
- • Always use the thermometer to stay below the target temperature.
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