This recipe forms part of the Baked Pears in Verjuice with Chocolate Frangipane and Meringue recipe.

INGREDIENTS

METHOD

• Place sugar and water into a small saucepan and stir gently over a low heat until sugar dissolves.
• Increase temperature and cook syrup without stirring until the syrup forms small even-sized bubbles on the surface but before it begins to colour, or until a sugar thermometer placed in syrup reaches 110ºC or soft ball stage. Be careful not to allow the syrup to colour.
• Whisk egg whites for about 1 minute or to soft peak stage.
• Increase the speed of whisking to medium. At the same time, slowly pour syrup into the egg whites until mixture is shiny and stiff. Add vanilla and whisk in.
• Use within 15 minutes or store covered in refrigerator for up to 2 hours.