Italian Meringue  Ingredients water 65 ml glucose 25 gm castor sugar 300 gm egg whites 150 gm Method 1. Put the sugar, water and glucose in a thick based pan (preferably copper) 2. Place over a moderate heat and stir until it boils 3. Skim the surface and wash down the crystals with a clean brush dipped in water 4. Increase the heat so that the syrup cooks rapidly 5. When the syrup temperature reaches 110 °C beat the whites until stiff 6. When the syrup temperature reaches 115°C (240ºF) slowly whisk it into the whites in a thin stream taking care not to let it run onto the whisk 7. Continue beating until completely cold (approx. 15 minutes) Chef's Tip: The amount of sugar can vary depending on the type of meringue required: reduce to 250 gm for a light meringue. sq = sufficient quantity (add to taste) pc =piece, meaning a whole one of  Chef Jos Wellman Tutor, author and restaurateur New Zealand         Read also: Chocolate Cheesecake Recipe  Super Chocolate Cookies Recipe Chocolate Ganache  Most Perfect Chocolate Cake Recipe Tiramisu Recipe  Jewish Coffee Cake Recipe