244°F/118°C remove from
the heat and very
gradually stream it into
the egg whites, taking
great care to pour the
syrup right between the
whisk and the sides of the
bowl. This is crucial,
because if the hot syrup
engages with the whisk
before it hits the egg
whites, all of it will splatter
onto the sides of the bowl
chris devlin
(Chris Devlin)
#1