Description
Recipe for glossy and creamy Italian meringue (quantity for a large pie of 10 inch / 25 cm)
Ingredients
- 2 egg whites - room temperature
- 150 g (3/4 cup) Sugar - granulated
- 34 g ( 2 1/2 tbsp) water
Instructions
- Place room-temperature egg whites in the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium slow speed until you have foamy egg whites.
- Meanwhile, cook the syrup by mixing the sugar and water in a saucepan over medium heat.
- Check the temperature with a sugar thermometer which should reach 244°F / 118°C.
- Lower the speed of the mixer and drizzle the hot sugar over the edge of the mixing bowl where the egg whites are.
- Continue mixing at high speed for about ten minutes until you have a shiny, cooled and firm meringue.
- Use the Italian meringue immediately to garnish or decorate your cakes and desserts.
Notes
Conservation: Up to 48 hours in the refrigerator under a plastic wrap, the cooked meringue can be kept at room temperature up to 2 weeks.
Tips:
- Use fresh eggs at room temperature.
- You can add a pinch of cream of tartar or 1/2 teaspoon of white vinegar or lemon juice to stabilize the egg whites and make the meringue firmer.
- You can add food coloring gels or flavorings to the meringue.
- Check the temperature with a candy thermometer.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: frosting, filling
- Cuisine: Italian