You have definitely heard of meringue before. In simple terms, meringue is a combination of egg whites and sugar, cooked and whipped together to form a fluffy, delicious dessert. However, there are many different ways of making meringue, the most popular ones being Swiss, Italian, and French meringue.
The Three Ways Of Making Meringue
Each meringue is made with the same two ingredients – sugar and water but uses different techniques to create the final result. French is made by simply whipping egg whites and caster sugar together without any cooking, Swiss meringue is made by cooking the egg whites and sugar together over a double boiler, and Italian meringue is made by pouring. hot sugar syrup into whipped egg whites. While each is good in its own way, I prefer the Italian method because it makes the most stable meringue.
How To Make Italian Meringue
Italian meringue is made by whipping hot sugar syrup into whipped egg whites. The hot sugar syrup allows the eggs to cook to a safe temperature. This makes it more adaptable than other meringues for topping tarts and cakes because it can be added directly to cooked pastries without needing to be baked, and avoids the overcooking that often occurs when the meringue is baked.
Important tips for making Italian meringue
- The sugar syrup: The sugar syrup has to be made with precisely measured ingredients and must also be cooked to a precise temperature (121 degrees Celsius) to ensure that the Italian meringue turns out perfect. When the syrup is heated to 121 degrees Celsius, it becomes well dispersed in the beaten egg white. The heat makes the egg whites swell up while also evaporating some of the water content, and the syrup is thick enough to hold the meringue together.
- The egg whites: The egg whites have to be whipped until they reach stiff, stable peaks to ensure that the mixture does not deflate when you add the sugar syrup. But, it’s also important to not overwhip them. The egg whites must have a smooth and shiny consistency after they have been whipped to stiff peaks.
- The mixing process: To ensure that the sugar syrup gets properly distributed and incorporated into the egg whites, the sugar syrup has to be gradually poured in while being mixed together. Make sure that your mixer is on low, or you risk splashing the hot sugar syrup on yourself. Once all the sugar syrup has been added to the egg whites, the mixture has to be whipped until the bowl is cold on the touch. This is a sign that the sugar is fully incorporated into the eggs and that the meringue mixture is ready to use.
- Usage: Once the meringue is ready, it can be used as it is because the eggs are already cooked. You can use it as a filling or topping for cakes and tarts. After piping, blow torch it for an added flavor. The meringue mixture can also be baked to create a set meringue to use in desserts like pavlova.
Now you are ready to whip up some delicious Italian meringue! Let’s get started.
Italian Meringue
Equipment
- Electric or stand mixer
- Sugar thermometer
Ingredients
- 80 gs water
- 250 gs caster sugar
- 100 gs egg white
Instructions
Sugar Syrup
- In a clean, dry, saucepan, pour the water. Then gently add the sugar over the water, avoiding any splashes.250 gs caster sugar, 80 gs water
- Place the mixture on low heat and set the sugar thermometer to 121 degrees Celsius.
Egg whites
- In a clean bowl of a stand or electric mixer, place the egg whites and whip on high speed until they reach stiff peaks.100 gs egg white
- Once the sugar reaches temperature (121 degrees Celsius), gradually pour it into the egg whites with the mixture on low. Be cautious and make sure that the speed of the mixture is low or the hot sugar syrup will splash on your hands.
- After all the sugar syrup has been added to the egg whites, turn the mixer's speed to high and whip until the mixture has cooled down.
- The mixture is now ready to use as a filling or topping for cakes or tarts.
- For baking: To create meringue disc or kisses, pipe the Italian meringue mixture on a baking sheet and bake at 140 degree Celsius for 30 minutes or until set.
And there you have it, the perfect, easy way to make Italian meringue!
If you give this recipe a try, don’t forget to let me know in the comments how you liked it. And of course, share it with me on Instagram!
Until next time!
