Recipes > Desserts > Meringues > Italian Meringue

Italian Meringue


Whip the whites of eggs to a stiff froth; beat into them slowly some boiling syrup cooked to the ball. This cooks the eggs enough to prevent their separating. The syrup is made by boiling sugar and water until, when a little is dropped into cold water, it will form a ball when rolled between the fingers.


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The Century Cook Book (1901).

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