500 grs. sugar
250 grs. egg whites
Weigh out 400 gr of sugar and pour it into a copper saucepan and add the water (photo 1), place on the stove and bring to 121° C – syrup (photo 2) will form.
Place the egg whites and the remaining 100 gr of sugar in the Planetary mixer and begin to whip; trickle in the hot syrup and continue whipping until cooled. A cream of very foamy and glossy aspect will form (photo 3).
Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.
Photos: Paolo Della Corte- FOOD REPUBLIC