Meringue Italienne montée en Génoise (Italian Meringue Whisked Warm, Génoise Method)

Ingredients

• 500 grammes caster sugar
• 8 egg whites

Instructions

1. Mix the caster sugar and the egg whites together in a copper basin.
2. Set the basin on hot ashes or on the plate of the stove so that the mixture warms very slightly, and whisk until it is firm enough to hold between the wires of the whisk.
3. If it is not used at once, turn it into a small terrine and keep it cool, covered with a round of white paper.