TOASTY ITALIAN MERINGUE
This easy Italian Meringue is the perfect addition to any cake as a decoration! Super easy to make and generally will last for a few hours!
60g of fresh egg whites
150g of castor sugar
40g of water
Wipe down your whisk and mixer bowl with paper towel and vinegar or lemon to remove any fat/oil residue
Combine sugar and water in a small saucepan and heat until soft-ball stage 112 – 116 C (234 – 240 F). A candy thermometer will give you a more accurate reading.
While the sugar is heating, place the egg white in your mixer bowl and whisk on medium setting (Setting 4 on KitchenAid mixer)
Once the sugar has reached the soft-ball stage, remove from heat
With your mixer on high speed, slowly pour the sugar mixer slowly into the side of the mixing bow, avoiding touching the whisk
Keep whisking until the meringue is thick and glossy. The bowl should be room temperature to touch
To apply the meringue onto your cake, bang the whisk onto the side of the bowl to release the meringue from the whisk.
Using two dessert spoons, carefully place the meringue onto your cake / tart
Gently toast your meringue with a blow torch