Italian meringue

I love this delicious meringue for the cake since it helps me make the figure that I make on my cake.

After this list you can paint the color you want

Ingredients

240 g. sugar (better if it is icing or powdered sugar)

120g. egg whites (about 4 whites of some free-range eggs)

80g. of water

Optional (already in professional mode) 1/2 dessert-like teaspoon of cream of tartar (1/8 per white)

Preparation of the syrup

In a saucepan, pour the water and 180 g. of sugar in the center, trying not to touch the edges. We reserve the other 60 g. of sugar to start mounting the whites.

We heat the casserole, without moving it, until it begins to bubble. At this moment, and while the syrup continues to be made, we begin to mount the whites.

Preparation of the meringue. Whip the whites

In the mixer bowl we put the whites and start beating. Better that it be with a mixer with rods, I recommend that you do not do it by hand,... you can, but it is difficult. When we see that they begin to foam abundantly, we add 60 g. of sugar little by little, without stopping beating. We continue until the whites are well assembled.