Meringue Italienne is a meringue made by whipping hot melted sugar into beaten egg whites.
It is made from egg whites, sugar and a small amount of water.
It can be:
- used as a frosting as is;
- folded into something such as pastry cream to make a version of Chiboust Cream;
- piped out into decorative shapes and baked as a meringue.
You beat the egg whites stiffly with an electric mixer, and set aside. You put the water and the sugar in a small saucepan, heat till the sugar melts, stirring constantly, and keep on heating until the temperature reaches exactly 248 F (120 C.) You then pour the melted sugar in a thin stream into the beaten egg white, beating the egg whites all the while. Then you reduce the speed of the electric mixer to low, and let the beating continue for about 10 minutes