– Eggs: Use fresh egg whites – Syrup: A mixture of white granulated sugar and water to make the sugar syrup.
Whip the egg whites until frothy and soft peaks form.
Cook the sugar and water in a saucepan and check the temperature, which should read 244°F/118°C.
Drizzle the sugar syrup into the egg whites, then beat at maximum speed for 15 minutes until you have a glossy meringue with firm peaks.
– Use clean utensils: Ensure your utensils are free from any fatty residues that can hinder egg whites from rising properly. – Fresh eggs at room temperature: Fresh eggs at room temperature create a more stable meringue compared to aged eggs. – Froth the whites: When beating the egg whites before adding the cooked sugar, avoid overbeating them. Aim for foamy egg whites, not stiff peaks, at this stage. – Add acidity: Incorporate a touch of acidity, such as fresh lemon juice, white vinegar, or cream of tartar, to stabilize the whipped egg whites and achieve a voluminous meringue that holds up well even after baking. – Use a sugar thermometer: To make the sugar syrup accurately, a thermometer is indispensable. It ensures precise temperature control and consistent results in your Italian meringue.
Use your Italian meringue frosting to decorate tarts, pies and other desserts.