Italian Meringue

Jul 10, 2012 @ 1:19 PM
Posted by Michael Laiskonis, Special Contributor

Nutrition

Cal/Serving: 404
Daily Value: 20%
Servings: 3

Low-Fat, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs

Fat	0g	0%
Carbs	100g	33%
Sugars	100g	0%
Protein	4g	7%
Sodium	56mg	2%
Calcium	4mg	0%
Magnesium	4mg	1%
Potassium	56mg	2%
Iron	0mg	0%
Zinc	0mg	0%
Thiamin (B1)	0mg	0%
Riboflavin (B2)	0mg	9%
Niacin (B3)	0mg	0%
Vitamin B6	0mg	0%
Folic Acid (B9)	1µg	0%
Vitamin B12	0µg	0%
Fatty acids, total monounsaturated	0g	0%
Fatty acids, total polyunsaturated	0g	0%

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Ali Rosen

You'll need a candy thermometer for this recipe, and it's a bit more of a challenge that the other two types of meringues, Swiss and French, since timing is of the essence, but with practice, it'll get easier. Be careful when pouring melted sugar!

INGREDIENTS

3 egg whites
1 1/2 cups granulated sugar
3 tablespoons water

DIRECTIONS

Place the egg whites in the bowl of an electric mixer. Combine the sugar and water in a small saucepan and cook to the soft ball stage, 240 degrees. Begin whipping the egg whites on medium-high speed once the sugar reaches 235 degrees.

Remove the sugar from the heat, reduce the mixer speed, and slowly pour the cooked sugar into the egg whites. Increase the mixer speed and continue to whip until the mixer bowl is cool to the touch.