You need to use white sugar to make Italian meringue. Because white sugar can increase the toughness of egg whites and help them beat. Therefore, you must use soft white sugar to make Italian meringue. White sugar can be dissolved in water and a larger amount of white sugar can be added by making syrup.

White sugar can be dissolved in water and a larger amount of sugar can be added by making syrup. In the basic recipe of Italian meringue, although the ratio of egg whites to sugar can be adjusted within the range of 1:1 to 1:2, sugar equivalent to twice the weight of eggs is basically added.

How to make Italian meringue

Add sugar and water and cook over low heat to 118 degrees. Beat the egg whites until they become wet foam. While stirring, slowly add them to the meringue. Be careful not to pour it over. Do not pour it on the mixer as it will cool down and form lumps, which will cause sugar strands to come out. Since the syrup is relatively viscous, you must use a scraper to scrape all the syrup into the egg whites, otherwise the amount will not be enough.

After pouring in, continue stirring for about 2-3 minutes. The meringue will appear beautifully shiny and has been beaten. You can continue to make macarons or use it as an ingredient for French Italian pastries.