Italian Meringue
Classic meringue made by pouring hot sugar syrup into whipped egg whites
Equipment
- Electric or stand mixer
- Sugar thermometer
Ingredients
- 80 gs water
- 250 gs caster sugar
- 100 gs egg white
Instructions
Sugar Syrup
- In a clean, dry, saucepan, pour the water. Then gently add the sugar over the water, avoiding any splashes.250 gs caster sugar, 80 gs water
- Place the mixture on low heat and set the sugar thermometer to 121 degrees Celsius.
Egg whites
- In a clean bowl of a stand or electric mixer, place the egg whites and whip on high speed until they reach stiff peaks.100 gs egg white
- Once the sugar reaches temperature (121 degrees Celsius), gradually pour it into the egg whites with the mixture on low. Be cautious and make sure that the speed of the mixture is low or the hot sugar syrup will splash on your hands.
- After all the sugar syrup has been added to the egg whites, turn the mixer's speed to high and whip until the mixture has cooled down.
- The mixture is now ready to use as a filling or topping for cakes or tarts.
- For baking: To create meringue disc or kisses, pipe the Italian meringue mixture on a baking sheet and bake at 140 degree Celsius for 30 minutes or until set.