Many times we fail when making a meringue because we need an exact temperature of the syrup, and this is usually a problem if we don't have a thermometer. But don't worry anymore, I'll tell you several secrets so that your meringue turns out perfect in very simple steps.
Recipe:
150 grams of whites (4 whites approx)
300 grams of sugar
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This video: • Receta de MERENGUE ITA...
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About me: I am a cooking and pastry teacher, I have loved cooking for as long as I can remember. My grandmother was a cook and she transmitted her passion to me from a very young age. I have been studying cooking since I was 8 years old and with a lot of effort and work I improved day by day. Today, I share everything I learned for all those who want to learn to cook, but who don't have the chance or want to pursue a career like gastronomy. Join me on this beautiful path!
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#Italian meringue