Italian meringue

Italian meringue

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
100g caster sugar
1 egg white

Method

  1. Heat the sugar with 50 ml water over high heat for about 10 minutes, or until the mixture is syrupy and has reduced by half. Remove from the heat and set aside.
  2. Beat the egg white using an electric mixer.
  3. When the white is firm, add the syrup in a thin stream while still beating. Beat until well combined and the meringue is smooth and glossy.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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