Make Beautiful Italian Meringues
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120 grams
Egg white
250 grams
Sugar
50 ml
Water
Baggie Or Piping Bag
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In a small saucepan pour in sugar and water and begin heating
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Starting whipping those egg whites on medium speed, while your sugar syrup is cooking
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Once your syrup is at 248F pour it over your whipping egg whites. Slowly and consistently
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Let the steam release from the meringue and continue to whisk until the bowl is cold to the touch
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When you see beautiful shiny peaks your Italian meringue is ready
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With a spatula grab some meringue and fill your piping bag.
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Ok so I had to add one more shot of this gorgeous meringue !!
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Piping ready !
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It’s all about the rythme. Bake/dehydrate at 120F until completely dry
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Dehydrating can take several hours. Store these an airtight container up to 3 months
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Thanks!!
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