Swiss Meringue

• 75 g sugar
• 75 g liquid glucose
• 75 g

Over a double boiler, whisk the sugar, glucose and egg whites (preferably with an electric whisk) until all the sugar is dissolved and the meringue reaches a temperature of 50°C. Transfer to a stand mixer and whisk until cool, then transfer the meringue to a piping bag and store in the fridge until needed — it will last 24 hours.