Italian Meringue

This is the most stable of all the meringues. It’s the best one to torch and for anything where you need the meringue to hold for long periods of time without going weird (splitting, collapsing) on you. This unique characteristic is achieved when boiling-hot sugar syrup is whisked into the egg whites at high speed and essentially blanches (or cooks) and stabilises them.

MAKES ABOUT 400 G (14 OZ) MERINGUE

INGREDIENTS

130–140 g (4¾–5 oz) egg whites (about 4 large)

200 g (7 oz) caster (superfine) sugar + 1 scant heaped tablespoon

100 ml (3½ fl oz) water

METHOD

Using an electric stand mixer, whisk the egg whites on high speed until medium peaks form. Add the extra tablespoon of sugar, and whisk until stiff peaks form, then turn off the machine.

Meanwhile, using a clean metal spoon, mix the 200 g (7 oz) of sugar and water in a small saucepan and bring to the boil, then leave it alone.

Hereon, my method for making this is unorthodox in that I don’t use a thermometer because I don’t like them. I go by sight, sound and smell. If you do want to use one, the temperature you want to reach is 118°–125°C (244°–257°F). Otherwise, just boil the sugar until you can see no more steam rising from the mixture.

The smell of the sugar will become richer. Immediately remove the saucepan from the heat. Quickly turn the mixer back on the highest speed and begin to drizzle a thread of the hot sugar syrup into the meringue. Be careful the whisk doesn’t spray the sugar towards you here. Keep pouring patiently until all the sugar has been used, then reduce to the lowest speed and whisk for another 10–15 minutes until the bowl is cool to the touch.

Transfer the meringue to a piping bag and use immediately, or refrigerate it overnight to use the next morning.