How to make Italian meringue

Italian meringue involves adding sugar syrup, rather than granulated sugar, to the whipped egg; you will need a sugar thermometer. 250g (9oz) caster sugar and 4 egg whites makes enough to cover a 24cm (9.in) or four 6cm (2.in) tarts. Acclaimed chef Monica Galetti of MasterChef: The Professionals fame runs through the four-step proceedure to making delicious 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
Step 2: Transfer when cold

Continue to whisk until the meringue is cold, with a very stiff, smooth, and satiny consistency; Italian meringue can be cooked as soon as it is cold. Transfer the meringue mixture into a piping or pastry bag fitted with a metal tip.

Click here for a printable version

Extract taken from MasterChef At Home, DK, £20, Available from dk.com

See also: Recipe for eton mess
Step 3: Pipe on the meringue

Twist off the loose end of the bag then, squeezing with one hand, pipe the meringue over the surface of the tart in an attractive pattern. You may find it easier to hold the tip end with your other hand to keep it steady.

Click here for a printable version

Extract taken from MasterChef At Home, DK, £20, Available from dk.com

See also: Recipe for eton mess
Step 4: Brown the top

Italian meringue is far easier and quicker to cook than traditional meringue. Simply place under a preheated grill for a few minutes to lightly brown the top.

Click here for a printable version

Extract taken from MasterChef At Home, DK, £20, Available from dk.com

See also: Recipe for eton mess
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