This Italian meringue cheats a little – by adding a little cornstarch it will definitely not weep and makes perfect piped decorations.
- 200gr sugar
- 50gr water
- 100gr egg whites
- 1 tsp cornstarch
Combine the egg whites and cornstarch in a mixing bowl, preferably a free-standing mixer bowl if you have one.
Place the sugar and water in a saucepan with a thick bottom. Heat it to 122°C without stirring. If you stir the sugar will crystalise. When the sugar reaches about 114°C, turn on the mixer for the egg whites. Once the sugar reaches 122°C, take it off the heat and pour it in a very thin stream on the beating egg whites. Be careful not to pour on the beaters, as I can’t advise hot sugar flying everywhere.
Beat the whites until they have cooled off significantly. Lukewarm is ok but not hot.