Italian Meringue
Italian Meringue
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Italian Meringue

Preparation
5 MIN
Cooking
5 MIN
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Ingredients

Preparation

  1. In a small saucepan, combine the sugar, water and corn syrup. Bring to a boil and cook until the candy thermometer reads 116 °C (240 °F). Remove from the heat while whipping the egg whites.
  2. In a bowl, whip the egg whites and cream of tartar with an electric mixer until soft peaks form. Pour the syrup in a stream over egg whites, beating constantly until the meringue has cooled and stiff peaks form.

Note

A fat free and pure white frosting.

Good with...

Comment

  1. Ricardo is the best!

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