As Merengue Italian done with or without thermometer?

The Italian meringue we can use in a large variety of desserts, especially cakes and pastries. One of the most used meringue dessert is the classic lemon pie, but other sweet dishes also take this into account in its preparation.

For example, it is a good ally of fruit salads, and is excellent combined with strawberries or chopped strawberries and their juice.

Ingredients:
100ml water
240g sugar
4 egg whites

Preparation:

The first thing to do is put in a pan the water and sugar.
Heat over medium heat to a syrup. The syrup temperature may be measured with an ideal thermometer 118 ° or 120 ° C, according to the density needed or as ambient humidity to high humidity, higher temperature should be syrup.

How to measure the temperature of the syrup without a cooking thermometer ?, with an aluminum foil form a roll about 20 cm long and the last part we give a circular shape so that it is a kind of magnifying glass.

After about 7 or 8 minutes in which the syrup begins to boil, begin to introduce our "magnifying glass" to see that a film is formed in the circle to blow it forms a sustained bubble (yes, like when guys make bubbles with burbujero), that is the time when the syrup reached its point.

Beat egg whites with a pinch of sugar until frothy.

Then pour the syrup in the form of thread on the egg whites while beating. The syrup should be poured thread very close to the wall of the bowl of the mixer, if it falls on the beater, will disperse and not integrated into the clear.

Continue beating until the meringue to cool and left at room temperature.

This meringue can be frozen in the freezer, to do, do it with syrup to 125 ° C.