Italian Meringue

Gluten Free, Dairy Free and Nut Free

1.Separate the egg whites from the yolks.
2.Put the egg whites in a bowl and add some lemon drops.
3.Prepare a syrup with the water and the sugar. Boil until reaching the 118ºC (soft ball point). In order to check the syrup state without a thermometer, put a bit of the syrup in cold water, if you can shape it into a (sof) ball with your fingers, you reached the desired temperature. Click HERE to see how it's done!
4.When the syrup is reaching the desired temperature, start beating the egg whites.
5.Once the syrup reaches the temperature, pour it over the egg whites making a thin thread next to the wall of the bowl, while beating until the meringue cools down. The bowl should be at room temperature if you touch it.

*This recipe requires certain speed. Therefore, it's important to have all the ingredients and tools ready, because once the syrup reaches the temperature it needs to be poured over the egg whites immediatelly. Additionally, when the meringue cools down, it must be used quickly in the chosen recipe.
*Be careful when separating the eggs, so that none of the yolkfalls on the egg white.
*It's advisable to use eggs at room temperature, this will help the beating process.
*This is a shiny and hard meringue, and much more stable than the French one. Moreover, because of the meringue being cooked, its use is quite handy, allowing us to keep it in perfect conditions for several days. You can use it to cover pies, in butter creams, sorbets, mousses, soufflés ....
*Lemon drops may be replaced with a pinch of salt or a dash of vinegar.
*One additional ingredient that can be use in all meringues is cream of tartar. This is one of the best stabilizers for egg whites. The tip of a teaspoon would be enough for three egg whites. Cream of tartar can be easily found in herbalists and specialty shops.
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