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 Aug 19, 2009
15 min 30 min 45 min
15 min 30 min 45 min