Italian Meringue

Italian Meringue

                 Ingredients                                       Yield: Around 1 L

• 250g (1 1/4 Cups)     Sugar
• 60ml (1/4 Cup)         Water
• 125g (4)                    Egg Whites

                Instructions

1. In a pot, add the sugar and the water. 
2. Let the mixture boil and reach a temperature of 243 degrees F (117 C) with candy thermometer.
3. While the sugar is boiling whisk the egg whites (using either an electric mixer or by hand with a whisk) until they form soft peaks. 
4. When the sugar reaches the proper temperature, remove it from the heat and while continuously whisking the egg whites add the hot syrup very slowly in a steady stream. 
5. Keep whisking the the meringue until it cools and forms soft peaks. 
6. Scoop the meringue into a piping bag with your chosen tip, and pipe it onto your cupcakes, or whatever you are using the meringue for. 
7. If you so desire you can toast the meringue, either under the broil in your oven or with a torch. It will take only seconds to torch the meringue so be very careful and keep your eye on it! 

Check out the video!
https://www.youtube.com/watch?v=JwpVUZpyS4w