Italian Meringue

Ingredients

1.	In a stand mixer, whisk the egg whites for about 2 minutes until stiff and peaky
2.	Heat the sugar, glucose and water in a heavy bottomed pan over a medium heat until the mixture boils
3.	Do not stir but you can swirl the mixture in the pan. Brush the sides of the pan with water and a pastry brush to prevent crystals forming
4.	When the syrup reaches 115°C / 240°F on a candy thermometer, immediately pour the mixture carefully and slowly down the side of the mixing bowl while the mixer is on high speed. It is essential that you mix in the syrup before it starts to cool
5.	Continue beating at high speed until the mixture has cooled, about 10-15 minutes