What you’ll need
Baggie Or Piping Bag
In a small saucepan pour in sugar and water and begin heating
Starting whipping those egg whites on medium speed, while your sugar syrup is cooking
Once your syrup is at 248F pour it over your whipping egg whites. Slowly and consistently
Let the steam release from the meringue and continue to whisk until the bowl is cold to the touch
When you see beautiful shiny peaks your Italian meringue is ready
With a spatula grab some meringue and fill your piping bag.
Ok so I had to add one more shot of this gorgeous meringue !!
Piping ready !
It’s all about the rythme. Bake/dehydrate at 120F until completely dry
Dehydrating can take several hours. Store these an airtight container up to 3 months