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Italian meringue's unwavering stability allows the resulting desserts to be finished in the oven, frozen, or torched to dramatic effect. Use this to make our Lemon Meringue Semifreddi and Neapolitan Baked Alaskas.

Source: Martha Stewart Living, January 2009
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  • MarioGrazia
    3 MAY, 2011
    Sorry, but this is not a traditional way for Italian meringues: in Italy, we don't use neither corn syrup nor cream of tartar: only eggs and confectioners sugar. If you need a traditional italian recipe, look here: http://www.academiabarilla.com/recipes/liguria/meringues.aspx
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