Italian Meringue
A dish where sugar and gelatine or ¼ teaspoon granulated gelatine do the work.
contains dairycontains eggs
Ingredients
US
Metric
- 120 ml sugar
- 60 ml water
- 15 ml gelatine or ¼ teaspoon granulated gelatine
- Whites 3 eggs
- 240 ml thin cream
- 7 ml vanilla
Make it lactose-friendly
- 1 cup thin cream → lactose-free cream or coconut cream
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 435 |
|---|---|
| Protein | 3.6 g |
| Fat | 22.9 g |
| Carbs | 54.5 g |
| Fiber | 0.0 g |
| Sodium | 87 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States