5 August, 2016

Italian meringue

Italian meringue has several uses in dessert world. It is the most versatile element when it comes to decorating cakes, mousses, tarts and other desserts. The fact that it can be piped in to any shape you like gives you space to be creative and make dessert plates look stunning. Also when burned using a torch, the meringue changes the look completely making a simple tart look elegant. It is not difficult to make Italian meringue as long as all the steps are followed correctly.

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It is a mixture of egg whites and sugar just like the easy Swiss meringue, but the sugar is added as a hot syrup. The trickiest bit is to get the sugar syrup to reach 113 °C- 115 °CAlso the egg whites has to be whisked to soft peak stage before adding the syrup. The best way to do this is to start whipping the egg whites when sugar syrup reaches 110 °C. Use a candy thermometer to read the temperature. As soon as the temperature is right, you can start beating the egg whites again and drizzle the syrup until every thing is combined. The mixing ball will feel very warm to touch at this stage. Keep whisking on high speed until the bowl feel cold to touch. By this time the meringue will be looking nice and shiny and thick.

Cheesecake lemon curd

Burn the meringue using a blow torch

Do not leave it for too long as it will deflate. The firm meringue is stable and could be piped to any shape. You can either burn it using a blow torch or leave it as it is. The left over can be baked in a slow oven to make meringue kisses, bird nests or mini pavlovas.

Italian meringue
Yields 4
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Prep Time
5 min
Cook Time
10 min
Total Time
30 min
Prep Time
5 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 225 sugar
  2. 125 ml water
  3. 4 egg whites
  4. ½ tsp cream of tartar
Instructions
  1. Place water and sugar in a heavy bottomed saucepan over medium heat and stire until sugar dissolves
  2. Increase heat and bring sugar syrup to boil
  3. Keep boiling until temperature reaches 110 C.
  4. At this point start beating the egg whites and the cream of tartar until soft peaks form.
  5. Meanwhile keep boiling sugar syrup until it reaches 115 C.
  6. Then while whisking the egg white slowly drizzle the hot sugar syrup in a consistent flow until all sugar syrup is added.
  7. Keep whisking on high until the mixture cools down and a shiny stiff meringue is developed.
  8. Use the meringue as desired.
Notes
  1. Do not leave for too long. Use immediately for best results.
Voddy's Kitchen http://voddyskitchen.com.au/
 

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