Italian Meringue:

What is Italian Meringue? Made by slowly pouring hot sugar into the egg, Italian Meringue is one of the most stable types of meringues. Due to the heat of the sugar, the whites are cooked enough to make a safe to eat raw meringue that doesn’t need to be cooked. With a soft, glossy texture Italian Meringue is perfect for topping desserts like Baked Alaska, and decorative piping.

Ingredients:
100g caster sugar
25ml water
50g egg whites

Method:
In a large bowl slightly whist the egg whites into a froth
In a small saucepan gently heat the sugar and water until it bubbles. Continue to heat until the sugar starts to brown slightly. Be careful not to overcook as the sugar burns easily.
Slowly add the heated sugar into the egg whites down the side of the bowl whilst constantly whisking.
Whisk until the mixture cools. It should be glossy and hold peaks.