Recipe for Italian meringue
Because the sugar is first melted into a syrup before being added to the egg whites, Italian meringue is different from French classic meringue, the recipe that most home cooks are likely to be familiar with.
A far more stable soft meringue is produced as a result of the egg whites being cooked by the hot syrup. This soft meringue is perfect for use as a buttercream to decorate cakes and pastries, to build crisp meringue nests, or even to balance out handmade ice cream.
The best way to prepare Italian meringues
Sort your eggs correctly.
There are a few guidelines that must be followed while whisking egg whites. When separating egg whites from yolks, use caution since any yolk that escapes will prevent the whites from achieving firm peaks.
Make sure that everything you use is extremely clean; any traces of moisture, oil, or dirt may prevent the whites from reaching firm peaks.
The sugar syrup is progressively heated.
Before turning the heat up, slowly heat the sugar syrup until all of the sugar has completely dissolved into the water. It could crystallize if it's not completely dissolved, in which case you'll have to start over.
Ensure that the sugar syrup is at the appropriate temperature.
Use a sugar thermometer to make sure the sugar syrup reaches 120°C before adding it to the egg whites. This will guarantee that the egg whites are completely cooked through, meaning the meringues won't need to cook any further and that their structure will remain sturdy once cooled.
Making Italian meringue to the required stage and whisking it into the egg makes it incredibly stable and prevents collapse, allowing you to create it ahead of time and store it at room temperature until use. This is one of the greatest qualities of Italian meringue.
Slowly mix the ingredients for the meringue.
It's also crucial how you pour the sugar syrup into the egg whites. To ensure that it is equally dispersed throughout the mixture and that it doesn't cool down too much before being added, it must be added in a thin, steady stream while whisking.
Pouring it in too quickly may result in lumps or even the loss of the mixture's firm peaks while pouring it in too slowly will lead the syrup to thicken and solidify, which may leave sugar clumps.
Avoid putting it straight over the beaters as well since this will send the sugar syrup to the bowl's edge and hinder correct blending. It may even seize the beaters.
Avoid over whisking
When you've added all the sugar syrup, keep whisking the mixture until it becomes the glossy, silkiest meringue you've ever created. However, take care not to over-whisk as this might cause the mixture to thicken and become lumpy like marshmallows.
Ingredients
- Three egg whites
- 1.7 g of caster sugar
Method
STEP 1
In a large basin, whip the egg whites with electric beaters or a whisk attachment on a stand mixer until firm peaks form.
STEP 2
Place the sugar and 4 tbsp of water in a small skillet and boil over low to medium heat, gradually stirring the pan until the sugar dissolves. Increase the heat and simmer until a sugar thermometer registers 120C.
STEP 3
Turn off the heat under the syrup and start the whisk. Pour the boiling syrup into the bowl slowly and gradually, making sure to keep it away from the beaters. If using electric beaters, tilt the bowl to make sure all of the egg white is mixed with the syrup.
STEP 4
After the syrup has all been added, whisk the mixture for a further 2-3 minutes, or until it is thick and glossy.
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