BASIC ITALIAN MERINGUE

Ingredients:
Sugar - 2 1/2 cups
Water - 1 3/4 cups
Egg whites - 4

Method:

• Combine sugar and water in large saucepan over low heat.
• Heat without stirring until sugar is completely dissolved.
• Bring to boil, cook to medium soft ball stage or 240 F on candy thermometer.
• Beat egg whites with electric beater until stiff peaks form.
• Pour hot syrup in thin steady stream into egg whites, beat constantly.
• Beat until mixture hold firm peak and is cool.
• Meringue can be covered and refrigerated overnight before using, if desired.
• Meringue can be piped when cold.