Italian Meringue
Description: Italian meringue is a light, fluffy cream from egg whites and sugar syrup. It’s great for decorating cakes, cupcakes, pies ...
URL: http://localhost:60273/recipe/italianmeringue/en/
Skip to: IngredientsSkip to: Instructions
.jpg?alt=media&token=fe48a19d-6bf4-40e1-a8af-f364ec17e109)
From a Pot: Italian Meringue
Italian Meringue
Italian meringue is a light, fluffy cream from egg whites and sugar syrup. It’s great for decorating cakes, cupcakes, pies ...
Italian meringue is a type of meringue made by whipping hot sugar syrup into egg whites. It is known for its smooth and glossy texture, and is less sweet than French meringue. It is more stable and can withstand higher temperatures, making it ideal for a variety of desserts such as pies, cakes, macarons, and buttercream. It is often used in pastry chefs' kitchens and is an essential component in some traditional Italian desserts.
Prep Time
Prep Time:
5 MinutesCook Time:
5 MinutesTotal Time:
15 MinutesEquipment
- Food thermometer
- Pot
- Electric mixer
Nutritional values
Shopping List
- Egg: 4.0
- Sugar: 260.0 g
- Water: 50.0 ml
- Salt
- Vanilla extract
Ingredients and Instructions
Ingredients
Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Italian Meringue)
Scale
Italian Merungue
Egg: 4
Sugar: 260 g
Water: 50 ml
Salt: 0.5 tsp
Vanilla extract: 1 tsp
Instructions
Italian Merungue
Ingredients
Egg: 4
Sugar: 260 g
Water: 50 ml
Salt: 0.5 tsp
Vanilla extract: 1 tsp
- Separate egg yolks from egg whites.
- Add salt to the egg whites and start mixing them at low speed, then slowly go to high speed. Add in 130 g of sugar and keep mixing until soft peaks form.
- In a bowl, slowly heat 130 g of sugar and 50 ml of water. Stir constantly and heat until it reaches 115 degrees Celsius. I use a food thermometer to check the temperature, but If you don't have a thermometer, the temperature is just right when the syrup starts to boil slightly.
- Slowly pour the syrup into the egg whites and mix. Then add in vanilla extract and mix on high speed until the meringue thickens and cools to room temperature (about 3 minutes).
Gallery:
Notes:
- If you wish to store Italian meringue, it can be stored in a refrigerator for a few days. Just give it a quick whisk before using to return it to previous consistency.
Fun Facts:
- It is more stable than French meringue and can be used in a variety of desserts, such as pies and cakes.
- The sugar syrup used in Italian meringue is heated to a higher temperature than that used in French meringue, resulting in a firmer, glossy texture.
- The sugar syrup is poured into the egg whites while they are being whipped, which cooks the egg whites and creates a stable mixture.
- Italian meringue can be colored and flavored to create a variety of different desserts.
- The Italian meringue is an essential component in the preparation of some traditional Italian desserts.
- Italian meringue can also be used as a topping for ice cream and sorbet.
Add Comment:
Receive
updates: