Italian meringue, I love it, meringue is a basic preparation in pastry, made from only 2 ingredients, whipped egg whites and sugar.
It is slowly baked in the oven, creating a thin, crunchy shell, hollow inside. It can be eaten on its own or used in a variety of preparations, cakes, base for semifreddi, decorations.
There are three preparation methods, Italian, Swiss, French, today we will talk about the warm Italian method as opposed to the French one which is prepared cold. The Italian method is a little more complicated than the other two, usually used in professional pastry, but it can also be done at home with a few little precautions.
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Here are some other delicious recipes with meringue:
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 5.6 oz of product
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz sugar
- 3.5 oz egg whites (3 egg whites)
- 1.8 oz water
Tools
- Saucepan Megafesa Dolomiti – Saucepan, Diameter 6.3 inches, Color Slate Gray
- Stand Mixer KitchenAid Mixer
Steps
Cook in a saucepan over low heat, the sugar with water and bring it to 244-250 °F, it is essential to have a food thermometer (if you are interested in purchasing it click here), Remove the saucepan from the heat when the thermometer indicates 241-243 °F, the sugar will be like a clear liquid syrup
In the stand mixer’s bowl, add the egg whites and a teaspoon of sugar, whip slightly. As soon as the sugar syrup is ready, pour it in a thin stream over the egg whites, turn the mixer to maximum speed. Continue whipping until the meringue is almost completely cooled and is shiny and fluffy. It will take at least 20 minutes, the process will be completed when, lifting the whisk, the meringue will remain firm. You can use this mixture to prepare small meringues or for glazing
tips for preparing Italian meringue
It’s better to use egg whites at room temperature, they should not have traces of yolk
FAQ (Frequently Asked Questions)
how to use Italian meringue?
It can be used for various things: filling cakes and as a base for different desserts, or to prepare semifreddi or mousse
