Italian Meringue

Perhaps if they ask us to make an Italian meringue, we will think that it is very difficult or that we better buy it done. Nothing further from reality!

This type of meringue is simple to prepare and it is also perfect for cakes, pastries, biscuits or any pastry that you plan to offer to your family and friends. Learn more in the next article!

How do you prepare Italian meringue?

It is good that you know that this type of Italian meringue must be used at the precise moment it is prepared. If it cools down, it loses its elasticity and is more difficult to handle.

If you make it and don’t use it all, you can keep it in the freezer for three months. It will not lose its original properties or qualities.

Italian meringue can be used in various preparations such as:

• Ice creams.
• Creams
• Masses.
• Cakes
• Mousses.
• And all kinds of desserts.

Ingredients

• 4 egg whites
• 1 cup of sugar (250 g)
• ½ cup of water (125 ml)

Utensils

• Saucepan
• Wooden spoon
• Container
• Electric rods

Preparation

• In a saucepan, place the sugar and enough water to cover the grains. Bring to moderate heat to form a syrup  (at 120 ° C). Stir well so it doesn’t burn or stick.
• While the syrup is finishing, place the egg whites in a bowl and beat them with the electric rods to snow.
• Once the syrup is ready, pour it into the bowl where you had the whites already beaten. The movement has to be very slow. The syrup must fall in the form of a thread. Do not stop beating at any time. Continue until the mixture has a firm consistency and is at room temperature or warm.

Data of interest

• Difficulty level: Easy
• Preparation time: 40 minutes

Tips for making the best Italian meringue

The Italian meringue is the mixture of the egg whites and sugar in the form of syrup. It can be used to prepare “carolinas”, decorate cake surfaces or make the “sighs”. These are small pieces that are piping bagged on the baking sheet and cooked until crisp.

Essential tips

• Use clean, dry, and grease-free containers. Nor should they have yolk remnants or any other element, since that makes the whipping process difficult.
• For the syrup it is recommended to use a medium saucepan with a wide opening. In this way the water evaporates faster and can reach the semi-ball point sooner.
• You do not have to stir the syrup vigorously, because otherwise it will become sugary and will not be used for this preparation.

• You can add a drop of lemon or a ball of glucose before making the syrup to prevent the meringue from hardening or becoming porous. This tip is also good to avoid sugaring.
• If you add cream of tartar before you start beating the whites, they will have more volume and they will be more stable. Other options are white vinegar and lemon juice.
• You can know when the syrup is ready without having to insert a thermometer. How? Dropping a little in a container with water at room temperature. If you can pick it up with your fingers because a ball has formed, it is time to remove it from the heat.
• To make the Italian meringue have a harder consistency (to decorate cakes for example) add 2 tablespoons of sugar in the form of rain once the whites have risen, but have not yet reached the point of snow.
• The ideal time to start beating the whites is when the syrup begins to thicken and its bubbles are small and even (if you have a thermometer, it is when it reaches 105 ° C).

• Always pour the syrup in the form of a string between the rim of the container and the rods. It will not splash and it is also more homogeneous.