Italian meringue is a very shiny and compact meringue, prepared from egg whites mixed with a cooked syrup. It is used in patisserie to make macaroons, to cover meringue tarts, or to coat Norwegian omelettes.
Personally I really like Italian Meringue. The advantage of this one is that it keeps very well in the refrigerator, so do not hesitate to prepare it in advance.
You need a robot with whisk attachment and a cooking thermometer.
I use it as topping for my Clementine Trifle, the Rustic Redcurrant Meringue Cake, Apple Meringue Pie with its strawberry rhubarbe variation or divers other cakes.
- 30 g of water
- 150 g caster sugar
- 90 g egg whites
Mix the water with the sugar in a saucepan.
Weigh the egg whites into the mixer’s bowl.
When it reaches 100 ° C, start beating egg whites on a fast setting of your mixer.
Heat the sugar syrup up to 121 °C.
Start cooking the syrup.
Slow down the speed of the mixer and slowly pour the sugar syrup into the mixing bowl.
Speed up the mixer again and beat until the meringue reaches room temperature.
Use the Meringue either in a piping bag or more rustically just use a spoon.
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