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Italian Meringue

Italian Meringue

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Baking and Desserts | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

3

🍽️ Servings

10

Description

Italian Meringue

Ingredients

  • Egg white - 5.3 oz
  • Sugar - 10.6 oz
  • Water - 5 fl oz

Step by Step guide

Step 1 Image

Step 1

Prepare the syrup: pour sugar into a pot, add water, and place it over a fairly high heat.

Step 2 Image

Step 2

Stirring constantly, bring the syrup to dissolve the sugar, then reduce the heat to medium and cook, without stirring, until the temperature reaches 115-243°F, about 3-4 minutes. If you don't have a thermometer, the syrup should be cooked to the "soft ball" stage: you can check this by scooping a teaspoon of syrup and pouring it into cold water, then trying to form a soft ball from the sugar mass. If it forms, the syrup is ready; if the sugar spreads out, it is undercooked, and if it hardens, the syrup is overcooked. It’s better to temporarily remove the syrup from the heat for testing, then return it to the stove. However, using a thermometer is more convenient. Remove the syrup from the heat and let it sit for a bit to settle, ensuring there are no bubbles.

Step 3 Image

Step 3

Meanwhile, whip the egg whites for another 2 minutes until soft peaks form. The whisk should leave a trace in the mixture, but not create stiff peaks.

Step 4 Image

Step 4

Carefully pour the syrup down the sides of the bowl, avoiding the whisk, while continuing to beat the mixture for 5–7 minutes. The mixture should become very stiff, glossy, thicken, and cling to the whisk, forming gaps on the sides of the bowl.

Step 5 Image

Step 5

Use Italian meringue to decorate cakes and pastries. You can torch it with a gas burner for a beautiful effect, and the meringue will become more stable.

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