Italian meringue

300g white sugar

100ml water

4 egg whites

Method

Place egg whites into an electric mixing bowl and mix to sort peak stage.

While egg whites are beating, place sugar and water into a heavy based pot and heat to a boil. Continue boiling sugar syrup until the soft ball stage is achieved (112c/235f).

Once whites are sort peaked, and the soft ball stage is achieved, start to trickle sugar syrup into whites gradually, ensuring mixtures are well mixed after each adition. If syrup is added too quickly, the whites will collapse, and your meringue will become a sloppy mess, as opposed to a velvety, shiny, and mouldable mixture.

Once all sugar is incorporated, store in refrigerator and use as desired.

#Pickle pro tip: There is so much you can do with meringue. You cam make hard meringues, add it to cake muxtures or sorbets, the list is a pandoras box. If you are a sweet tooth, mastering this dessert component is a must.