Italian meringue lends itself to a large range of uses. Whipping a hot (240°F!) sugar syrup into foamy egg whites doesn’t just make it the most stable of the meringues—it’s…
Tag:
Italian meringue lends itself to a large range of uses. Whipping a hot (240°F!) sugar syrup into foamy egg whites doesn’t just make it the most stable of the meringues—it’s…