Italian meringue requires some work and kitchen skills to make. However, with this recipe, you get an incredibly stable foam that holds its shape and can be used for piping onto, for example, cakes and tarts.
Recipe for homemade italian meringue
Italian meringue requires some effort and kitchen skills to make.
In return, with this recipe, you get an incredibly stable foam that holds its shape and can be used for piping onto cakes and tarts, for example.
Servings: Portion
Homemade Italian meringue
Italian meringue requires some work and kitchen skills to make. However, with this recipe, you get an incredibly stable foam that holds its shape and can be used for piping onto, for example, cakes and tarts.
Equipment
- Deciliter Measure
- Kitchen Scale
- Pot
- Hob
- Candy Thermometer
- Hand Mixer
Ingredients
- 500 gram Sugar white sugar, not cane sugar
- 100 gram Water
- 250 gram Pasteurized egg whites
Instructions
- Pour water and 400 grams of sugar into a saucepan.
- Heat the mixture until it reaches a temperature of 121 degrees Celsius (250 degrees Fahrenheit) – here it is necessary to use a sugar thermometer. In the first couple of minutes while the sugar is heating, it is not so important to stir the saucepan constantly – only occasionally.
- Meanwhile, whisk the egg whites with the remaining 100 grams of sugar using an electric mixer. Whisk until the mixture is slightly stiff.
- When the sugar temperature reaches 121 degrees Celsius (250 degrees Fahrenheit), remove the saucepan from the heat. Slowly pour the sugar water (in a thin stream) into the stiffly beaten egg whites while the electric mixer is still running.
- Whisk until the mixture is so stiff that you can create “peaks” in the meringue that stand firm. This can be achieved when the meringue mixture is completely cool – it takes about 10 minutes.
- This type of meringue is typically used as a decoration for cakes and tarts. A classic is a French lemon tart, where the meringue is piped onto the cake in a beautiful pattern and then the surface is torched with a gas burner.
Notes
You can add various flavors to the meringue mixture. Try, for example, with finely grated zest of a lemon or orange.