How to Make Italian Meringue
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- čas přidán 10. 09. 2024
- Sweet Tutorials by Rosa gives her step-by-step guide to making Italian meringue.
Italian meringue is the most involved of the meringues because it requires adding sugar syrup to the whipped eggs white. Making meringues is not hard. Here are some tips to make sure that you get the most delicious and beautiful icing and making a perfect end to any cake or dessert. More information is available at www. clubdereposteri...
Recipe:
For the Sugar Syrup
1 cup Sugar - 200 g - Reserve 3 tablespoon of sugar.
1/2 cup Water
Lemon Juice (from 1/2 lemon)
For the Egg Whites
100 g Egg Whites (room temperature)
A pinch of Salt
Always add the sugar to the water, not vice versa.
Begin cooking the sugar on medium heat. Add lemon juice. To prevent any sugar crystals forming you can add some lemon juice, citric acid o glucose.
Bring the sugar syrup to 115ºC / 239ºF. We're looking for the "soft ball stage".
Don't Stir Syrup.
Beat the egg whites with the salt.
Add the sugar reserved (3 tablespoon). Adding sugar early in the beating process, results in a firmer meringue.
Whisk the egg whites on medium until they form soft peaks.
With the mixer running on low to medium speed, pour the hot sugar syrup in a thin stream over egg whites.
When the syrup is completely incorporated, increase the mixer speed to medium-high
and continue to beat the meringue until it has cooled to room temperature.
TIPS
*The typical ratio for meringue is 2 parts sugar to 1 part egg white (by weight).
* It's very important that your mixing bowl and tools be perfectly clean of grease and
egg whites without specks of yolk.
*Use a candy thermometer to monitor the temperature of your sugar.
*Don't over-beat. Egg whites will look start to look grainy and dull and eventually collapse
back on themselves.
*To stabilize the meringue add 1/4 teaspoon cream of tartar, lemon juice or white vinegar to
egg whites just as they begin get fluffy.
*Don't pour sugar syrup on the beaters. This will cause the syrup to splatter and cause lumps.
*With a stand mixer use a whisk attachment.
Me salvó la vida. Mil gracias por su receta. Seguí todo y salió excelente. Le deseo todo lo mejor y bendiciones.
great vid and some great tips
I used 25 g liquid glucose because I like that chewy marshmallow meringue
thanks , subscribed and look forward to more great cooking vids
Hi iwant to know how many egg u use?
This is really helpful. Thanks!
I'm concerned that someone young or inexperienced watching the "Soft Ball Stage" part at around 1:55 is going to think they're supposed to dip their fingers into the sugar...
Are you an idiot?
How many eggs did u use
why my icing is melt when i add melted chocolate for flavoring, my chocolate is not hot, but I mixed chocolate in meringue with hand mixer and turns my icing melt
can this be used to ice cake
Where is the butter?
Hi +prisa. This is not an italian meringue buttercream recipe.
A glass bowl is a fantastic idea to shatter by the hot syrup and create a huge mess