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I tried to make italian meringue and it was all going well until the meringue, (with the sugar syrup added), just didn't thicken and turned into 'royal icing'. Next time, how do I make it and what can I do to rectify now?

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Sorry didn't notice your post until after I posted in a similar thread… – Food Lover Jul 3 at 0:40

As far as I know, real Italian meringue don't really have to cook in a strict sense, they only need to dry out the water present in the white. For that to happen you should cook them at a very low temperature (something between 180-200 Fahrenheit) and keep the oven door slightly open, so that the moisture present in it could go away and they could dry properly. If you made something else in the oven before (e.g. for dinner) you could put them in the oven turned off but still hot and leave them overnight to dry, or at least for a good couple of hours.

I never used sugar syrup, but only powdered sugar, as syrup probably adds too much moisture. The dosage I use is generally 100 grams of powdered sugar for every egg white (if Google is right, that would be about 3.5 ounces).

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Try this: separate the white from the yolk 3 or 4 days before you want to make meringue. Keep the white in an hermetic box in the fridge and take them out of the fridge one hour before you begin. So the egg white foam will be more stable.

Another trick is to add some drops of lemon juice to the egg white right before you beat them.

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