Italian meringue is a traditional dessert much loved in Italy. It has a crunchy exterior and a soft interior. It is made with egg whites beaten to stiff peaks and granulated sugar, slowly baked in the oven. It is a light and delicate dessert that melts in your mouth.
Place the egg whites in a copper bowl and beat them to stiff peaks with 200 g of sugar following the procedure described in the 'Swiss meringue' recipe
Prepare a syrup in a small saucepan with the remaining sugar and water, bring it to a boil until it reaches a temperature of 112 degrees (the large bubble stage), then incorporate it into the beaten egg whites by pouring it in a thin stream
Electric whisk
Bowl
Baking dish
Italia
| Energy (kcal) | 199.59 |
| Carbohydrates (g) | 48.48 |
| of which Sugars (g) | 48.48 |
| Protein (g) | 4.41 |
| Sale (g) | 0.07 |
