Italian Meringue
½ cup sugar
¼ cup water
1 tablespoon gelatine or
¼ teaspoon granulated gelatine
Whites 3 eggs
1 cup thin cream
½ tablespoon vanilla
Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating. Place in pan of ice-water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor.