Italian meringue

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Italian meringue? Prepare everything you need for this! Separate the whites very carefully from the yolks, being careful not to get a drop of yolk in. If the yolk gets into the whites, they will not beat to the desired consistency. It is advisable to take the whites at room temperature - they whip faster.

2. STEP 2

   

   In a small ladle, combine sugar and water and put on fire. bring to a boil. A cooking thermometer is needed to ensure the syrup has the correct consistency. Keep it in the syrup without touching the bottom until the desired temperature is reached. I don’t recommend relying on a caramel ball when cooking syrup. While you cool it and taste it, the syrup cooks and its temperature changes.

3. STEP 3

   

   Boil the syrup to 121 degrees. During this time, the water will evaporate and sugar will remain. Let the boiling mass stop at a boil so that all the bubbles settle. Large bubbles can spoil the structure of the finished meringue. When the shiro reaches 109 degrees, begin beating the egg whites. First at low speed. Gradually turn the mixer to maximum. The whites should whip into a good, fluffy foam.

4. STEP 4

   

   While whisking, pour in the sugar syrup in a thin stream. Try to pour it along the edge of the bowl without getting it on the whisk. Continue beating for a few more minutes until smooth, shiny and stable. You will notice that the mass has begun to gather around the rim. If you lift the whisk with the cream, the meringue will not bend and stretch down. She is very stable.

5. STEP 5

   

   The finished meringue can be colored in any color using food coloring. At this stage, meringue can be used to decorate cakes and pastries. This is a complete protein cream. Jewelry made from this cream holds its shape well. You can also make meringue from meringue by drying it in the oven.

6. STEP 6

   

   Using a pastry bag with various nozzles, pipe various shapes onto a baking sheet covered with parchment and place the baking sheet in the oven, preheated to 90 degrees for 1.5-2 hours. Meringues should not be baked. They must dry. At high temperatures they will burn. Determine the exact baking time and temperature based on your oven.

7. STEP 7

   

   These bezeshki are very tasty as an independent dessert and can be stored in a closed glass container for up to 3 months. But they can also be used to decorate confectionery products - cakes or pastries. But at the same time, they cannot be placed on wet cream - they will melt. To decorate with such meringues, a cake dipped in chocolate or with buttercream is suitable. Enjoy your treat!

Comments on the recipe

Moderator Ksenia

15.12.2023

4.7

My daughter asked me to make colored meringues, so the Italian meringue recipe came in handy. Prepared for 6 servings. In my case, 100 grams of proteins came from three eggs of category C1. I checked the readiness of the syrup using a culinary thermometer. It took me about five minutes to prepare after boiling water and sugar. I beat the egg whites for about one minute until thick foam and another 2.5-3 minutes after adding the syrup. I colored the syrup using liquid food coloring in two colors: blue and pink. I deposited the whites using a pastry bag. I dried the meringue on siliconized parchment. The minimum heating temperature for my oven (I have a gas oven) is 130 degrees, so I cooked the meringue with the door ajar. It took me 2 hours. The resulting meringues were light and airy. I made a few things on toothpicks to make it look like candy on sticks. The children especially liked these meringues. Julia, thank you very much for the recipe! I will cook more.

Malinshi

15.12.2023

4.9

What a beauty! It turned out so tender and airy)) I love recipes like this - with such simple ingredients and such a beautiful appearance))) However, you will have to work hard on the preparation, because... I've never made meringue before...

Angelica

15.12.2023

4.9

Mmm... How delicious!

Natalia

15.12.2023

5

Thank you. The recipe is in the piggy bank)

Yana

15.12.2023

4.5

How lovely! Very beautiful 😻. Thanks for the step by step recipe. 😊