ITALIAN MERINGUE

Today a recipe of the basic ones that we all have to know how to do, will be useful for a lot of fillings and above all to decorate. This merengue when cooked goes very well and keeps the form perfectly, I use it a lot, I like it as it is and it is easy to do if you have a bit of skill, come on with it !! ..

PREPARATION:

We make the syrup, we put a saucepan to the fire the water and the sugar. We let it boil until it reaches a temperature of 120º, the best thing for these things is to have a kitchen thermometer, but if you do not have it in about 15 minutes it would be.

so we put the whites in a big bowl and beat them to the point of snow together with the cream of tartar, with some electric rods. Keep in mind that the egg whites when adding the syrup grows a lot.

We add the syrup and beat with the electric rods without stopping until the meringue got cold and it stayed firm, bright and formed some peaks, this means that it is at its point ..

Note: with this meringue we can fill cakes pies. I use it a lot to decorate, since being cooked with syrup holds up very well.

It is very easy to prepare, and the result is magnificent.