Italian meringue meringue
Description
Italian meringue is wonderful in every way. It's easy to prepare, looks flawless, and can be used to decorate an entire cake or to make small meringues perfect for topping cakes, pastries, and cupcakes. The recipe is simple—check out the step-by-step instructions.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour the egg whites into a mixing bowl, beat them into a fluffy foam at high speed, then add a teaspoon of lemon juice.
- 3
Step 3
Pour sugar into a saucepan, add water, heat over medium heat, do not stir—only tilt the saucepan from side to side.
- 4
Step 4
The syrup temperature should be 118 degrees; if you don't have a special thermometer, you can simply boil the syrup for 3 minutes from the moment it starts boiling.
- 5
Step 5
Gradually pour the syrup into the bowl with the beaten egg whites in a thin stream, continuing to beat at high speed. Beat until a thick mixture forms; if desired, add food coloring, just a tiny amount—on the tip of a toothpick.
- 6
Step 6
Beat again with the coloring agent for even coloring.
- 7
Step 7
Transfer the whipped mixture into a piping bag and pipe onto a baking sheet. Bake (dry) in the oven for 1.5–2 hours at 70°C using the "top-bottom" heating mode with convection.
- 8
Step 8
The meringue made with Italian meringue turned out very beautiful and delicious. It keeps well, but it's better to store the meringue in a jar.