Italian meringue

Step 1

Beat the egg whites until stiff and tighten them with 75 g of sugar.
Meanwhile, put in a pan 85 g of water and 325 g of sugar, then when it starts to boil, use a cooking thermometer to measure the temperature. When the temperature reaches 116 ° C, turn off the heat and drizzle slowly the hot syrup into the egg whites, continuing to stir. You will feel the bowl becoming warm, this is normal, continue to beat the whites, at full speed, even after you have finished pouring in the syrup.
The texture of your meringue should be shiny and firm and that's it!

Spoon the mixture into a piping bag and squirt out little meringues onto a baking tray with a sheet of baking paper.

And leave to harden before enjoying!