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Italian Meringue

  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon gelatine or
  • 1/4 teaspoon granulated gelatine
  • White 3 eggs
  • 1 cup thin cream
  • 1/2 tablespoon vanilla
Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating. Place in pan of ice-water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009
15 min 30 min 45 min


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