Italian meringue
Prep 15 mins
Cook 20 mins (plus cooling)
Makes about 3 cups
Made using a hot sugar syrup, the Italian meringue is one of the most stable meringues to make, and has the most beautiful sheen. It's also a very versatile frosting that can also be used to lighten desserts or to add a cloud-like finish to tarts and cakes.
200g caster sugar
100g (about 3) egg whites
1. Combine sugar and 60ml water in a small saucepan over medium heat, stir until sugar dissolves and brush down sides of pan with a wet pastry brush to remove any sugar particles. Increase heat to high and cook until syrup reaches 121°C on a sugar thermometer (6-9 minutes).
2. Meanwhile, when syrup reaches 110°C, start whisking egg whites and a pinch salt in an electric mixer until soft peaks form. Gradually pour hot syrup over egg whites in a thin stream, whisking continuously until cooled, thick and glossy (10-12 minutes).
3. Meringue needs to beused once you stop whisking, to keep a smooth and glossy look. The meringue here is piped using a St Honoré piping tip, to create waves. The technique is easy once you know how, but you might like to do a test run onto a plate before you pipe the finishing touches onto the tart. Alternatively, you can dollop the meringue or pipe using a separate nozzle.
