Chef's Quick Tip: Italian meringue

This week, Chef Silvia MacLean of Silvia’s Kitchen, shows Tina Redwine how to make Italian meringue
Italian meringue

1/2 cup of egg whites1 cup sugar

In a sauce pan on water bath on medium heat mix the egg whites with sugar for about 3-4 minutes constantly stirring until sugar dissolves.
Put in mixer and mix for 6 minutes until meringue forms stiff peaks.
Now the topping is ready to go on top of the Tres Leches or your favorite cake