Italian Meringue:

1/3 cup water
¾ cup sugar
3 large egg whites, at room temperature
1/8 tsp cream of tartar
1/8 tsp sea salt
¼ tsp vanilla

Serve this by dipping a glass in some melted chocolate. Place some chocolate sorbet into the glass and then top it with the meringue. Using a blow torch, brown the meringue. Top with some toasted almonds, and serve.

In a small saucepan, combine the water and sugar. Swirl the saucepan slowly over medium high heat, until the mixture begins to boil. Do not stir the mixture. Continue to swirl the pan until the syrup is clear. Cover the pan and reduce to low heat.

Add the egg whites to an electric mixer bowl. Beat the egg whites at a low speed, when they are foamy increase the speed to medium. Add the cream of tartar and the salt. Increase the mixer speed to high and beat until stiff peaks form.

Remove the cover from the saucepan and bring the sugar to a boil. The mixture needs to register 280° F. When it reaches that temperature, immediately remove it from the heat.

Set the mixer speed to medium and gradually beat the syrup into the egg whites in a slow steady stream. Add the vanilla, and increase the mixer speed to high. Beat the mixture until it is completely cooled. The meringue should hold stiff peaks.

Serves 8.

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