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Blog - Recipes
Type: Basic
Serves: 350 g (12 oz)
Difficulty: medium
Preparation time: 15 min
Baking: cooktop
Baking time: 5 min
Special diet: gluten-free, fat-free, lactose-free, vegetarian
white sugar 240 g (8 oz)
egg whites 120 g (4 oz) (n°4)
water 60 g (2 oz)
Italian Meringue
Italian Meringue, like with the French Meringue and the Swiss Meringue, is simply composed by egg whites and sugar. To prepare the Italian Meringue, the egg white is whipped with a sugar syrup cooked at 121°C, in this way the egg white is pasteurized and a glossy meringue is obtained, light but compact and stable, which can be used as a base for mousse, semifreddi, butter creams or to garnish cakes and pastries which are then flamed with the cooking torch.

How to make Italian Meringue
Put water and sugar (first the water and then the sugar) in a small saucepan and start cooking on the stove over medium-high heat.
In the meantime, put the egg whites in a bowl (I suggest you use an electric mixer).
When the sugar begins to boil, start to whip the egg whites.
Check the temperature of the sugar with a kitchen thermometer. When it reaches 121°C remove it from the stove and pour it on the egg whites while they are whipping.
Continue to whip until cool (when the meringue is warm).
At this point the egg whites are shiny and light.
Use it immediately or keep it as indicated in the conservation section.

Tips and Tricks
To obtain a perfect meringue, use egg whites at room temperature. All the equipment used to whip the egg whites should be perfectly clean and degreased. Whip at medium-maximum speed and add the sugar in 2-3 portions.

Use immediately or freeze for a maximum of 30 days.

Are you looking for a recipe journal to write down this recipe? I created the product that may be suitable for you: My Sweet recipes: Cakes and Desserts Recipe Book.

If you are looking for other delicious recipes, here are some examples:
Angel Food Cake, Chiffon Cake

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