How to make
Only a mixer is used.
In the bowl of the mixer, the egg whites are poured. They are left near the stove.
Pour the water into a pot and add the sugar, place it on a very moderately heated stove. Stir until the sugar has melted.
As soon as it starts to boil, the temperature is checked with a cooking thermometer. When the temperature is 230°F (112°C), begin beating the egg whites until they become a nice white foam.
When the thermometer shows 240°F (118°C), the liquid is immediately removed from the heat and it is added in a thin stream to the egg whites, by continuously beating at high speed. The liquid should get on the stirrers of the mixer, and should not flow down the walls of the bowl.
Add the vanilla extract and beat again for 1 minute. The finished egg whites are very thick, heavy and very shiny.
Useful as decoration for sweets, fillings and when it comes to longer cooking, they do not break down as easily.
The Italian confectionery meringue is ready.
