Italian Meringue

Step by step recipe:

  1. 12 min.Italian Meringue : Photo of step #1
    Mix 180 g caster sugar with 4 tablespoons water and put on to cook "to soft ball stage", which means 120°C or 248°F (a thermometer is very useful here).
  2. 3 min.Italian Meringue : Photo of step #2
    When sugar temperature approachs 115°C or 239°F, start beating 3 egg whites with 1 pinch fine (or table) salt.
  3. 5 min.Italian Meringue : Photo of step #3
    When sugar reaches 120°C or 248°F, pour it slowly onto the egg-whites, while beating on medium speed.
  4. 10 min.Italian Meringue : Photo of step #4
    You are going to get a very smooth and hot meringue, leave the mixer running for a further 10 minutes while the meringue cools down.

    Your italian meringue is ready.

Remarks:

The difficulty is in the cooking of the sugar, and adding it slowly to whipped egg-whites. Take care, it's hot!

Basic proportions: 60 g caster sugar per egg white.

Recipes which use it: 5

Pear and lime meringue pie
Pear and lime meringue pie
Frozen Nougat
Frozen Nougat
Lime meringue tart
Lime meringue tart
Lemon Tart / Meringue Pie
Lemon Tart / Meringue Pie
Lemon Meringue Pie Verrines
Lemon Meringue Pie Verrines

Source:

Home made

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