Italian meringue
A creamy
MERINGUE made by slowly beating hot
SUGAR SYRUP into stiffly beaten egg whites. Because the
SUGAR SYRUP is cooked to the
SOFT-BALL STAGE, the resulting
MERINGUE becomes very dense, glossy and smooth. The same method is used to make
BOILED ICING. Italian
MERINGUE is used in soufflés, to frost cakes and pastries and to top pies (in the last case it's usually lightly browned in the oven before serving).
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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