The perfect Italian Meringue!!
This works really well on top of a layer of sponge and ice cream and then just glazed with a blow torch for a perfect finish.
Place the water and glucose into a medium saucepan and place onto a moderate heat.
If you have a sugar thermometer put it into the pan also.
In a large clean mixing bowl start beating the egg whites until they are stiffly beaten.
When the sugar reaches 121C (hard ball stage) reduce the speed of the egg whites to very a very low speed and then gently pour the boiled sugar on top.
Continue to whisk very slowly until the mixture is cool.