How to make Italian meringue

Italian meringue is far easier and quicker to cook than working our how to make meringues in the traditional way. Simply place under a preheated grill for a few minutes to lightly brown the top and you’ll have a beautiful creation in a flash. It’s often used to top pies and tarts, things like lemon meringue where you want a soft, pillowy texture with just a hint of caramelisation. You get this by using hot sugar syrup rather than the traditional powdered sugar method.. This recipe makes enough to cover a 24cm tart, or four 6cm ones.

Ingredients

  • 50g caster sugar
  • 4 egg whites
  • 75 ml cold water