How to make Italian meringue
Step 1: Whisk in the syrup
Dissolve the sugar in 75ml (21⁄2fl oz) water over a low heat to precisely 121°C (248°F). Meanwhile, whisk the egg whites on medium until they form soft peaks. When the sugar syrup reaches the correct heat, pour into the egg whites, whisking all the time, in a thin stream.
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Extract taken from MasterChef At Home, DK, £20, Available from dk.com
See also: Recipe for eton mess