Recipe for italian meringue
We Danes loooove to “hygge”, and when it’s time to “hygge”, there must also be something to eat. The two things are inextricably linked!
And cake is always a good option for real “hygge food”, whether you’re treating yourself, others, or sharing together.
For example, flødeboller are also quite good because it’s so easy to just grab one – and then just one more!
Flødeboller are just not always equally good, and particularly the factory-made ones can be quite disappointingly awful. The chocolate is usually not crunchy enough, and the meringue filling is often not sufficiently light and fluffy.
That’s why I clearly prefer to make my own flødeboller with my own meringue. Italian meringue is a completely classic filling for flødeboller, and it can also be used for many other things besides flødeboller. So it’s a recipe that’s nice to have in your collection.
For example, you can pipe Italian meringue on top of a cake or a tart and give it a turn with the blowtorch, so it becomes deliciously crispy and golden.
Italian meringue gives a really good, firm foam that holds its shape (which is perfect for flødeboller), but it’s also not the easiest meringue to make – aside from the Italian, there is also French and Swiss meringue.
This is my recipe for the best Italian meringue, which is both sweet, firm, creamy, and light as a snowflake!
Italian Meringue Recipe
Ingredients
- 60 gram Water
- 170 gram Sugar to the sugar syrup
- 85 gram Glucose Syrup
- 3 egg white
- 5 gram Sugar to the egg whites
Instructions
- First, make the sugar syrup: Place a pot on the stovetop and pour in water, sugar, and syrup.
- Bring it to a boil and let it reach 115 degrees Celsius (239 degrees Fahrenheit) while stirring. It is necessary to use a sugar thermometer and it requires a lot of patience - it takes a little time.
- Pour the egg whites and sugar into a bowl and whisk them with a hand mixer/on a stand mixer.
- When the sugar syrup has reached 121 degrees Celsius (250 degrees Fahrenheit), remove it and slowly pour it into the bowl with the egg whites and sugar.
- Continue whisking until the mixture has cooled down, which takes up to 10-15 minutes.
- Afterwards, your Italian meringue is ready to use!