Italian meringue

Name: Italian meringue
Yield: 0 serving
Cuisine: Bake
Ingredients: 200.00 g castor sugar; 125.00 ml water; 4.00 eggs large, whites only at room temperature; 5.00 ml vanilla essence

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Eggs

By Food24 November 03 2009

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Ingredients (4)

200.00 g	castor sugar
125.00 ml	water
4.00	eggs — large, whites only at room temperature
5.00 ml	vanilla — essence

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Method:

Heat sugar and water over low heat until sugar dissolves. Boil, without stirring, until syrup reaches hard-ball stage (a little mixture dropped into cold water will form a hard ball). Beat egg whites until stiff. Add syrup gradually, beating until meringue is completely cool. Beat in vanilla essence.