This is a soft, smooth meringue which is used for cake fillings and sometimes for covering a Baked Alaska or Orange
Surprise. To make Meringue Italienne (mair-ang ee-tahl-yehn) more quickly, an electric mixer will be required. The yield is based on the amount of sugar used and is only a guide for future recipes.
6 oz. sugar
3 fl. oz. water
2 egg whites
In a small saucepan, dissolve the sugar in the water over low heat, stirring constantly with a wooden spoon. Increase the heat to moderate and bring the syrup to the boil. Boil the syrup until it registers 290°F on a sugar thermometer or until a small amount of the syrup dropped into cold water forms a hard ball.
Meanwhile, in a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Remove the pan from the heat and pour the syrup in a slow steady stream on to the egg whites, beating constantly. When all the syrup is incorporated into the egg whites the meringue should be stiff and glossy.
The meringue is now ready to use.