Introduction

There Italian meringue it is a very simple preparation based on the union of the egg whites with the sugar syrup. This compound will be ideal as a base for filling or decorating desserts: one of these is definitely the Meringue cake, fantastic for surprising guests by catapulting them into its delicacy; the Italian meringue is also perfect in the filling of pies and cakes such as Pavlova, or used in the creation of mousses and semifreddi. A quick dessert to prepare, able to make any type of dessert you decide to present to your guests appealing!

Preparation

1

Take a saucepan and pour the water into it together with the granulated sugar.

2

Bring to the heat and, with the help of a kitchen thermometer, measure the temperature: it should reach 121 °.

3

Meanwhile, put the egg whites in a bowl and start beating them at medium speed, with the help of an electric whisk.

4

Add the syrup slowly once it is ready.

5

Continue beating with the whisk at high speed until the ingredients have completely cooled.

6

After a few minutes the mixture will be white, swollen and frothy: the Italian Meringue is ready.

Accessories

• Small saucepan

• Cake thermometer

• Bowl

• Electric hand mixer

Tips and tricks

• We suggest you pay attention to the temperature of the mixture to obtain an excellent result of the meringue: for a correct result you should start whipping the egg whites when the syrup has reached 110°.

• For the sweet tooth: try adding bitter cocoa powder to the egg white mixture to create delicious chocolate meringues!

• Meringues are excellent if they are cooked: in this case we suggest you try some exquisite ones French meringues with the addition of a little lemon juice.

• Indulge yourself in adding the ingredients you like best to the mixture: from vanilla to hazelnut.

• If you have any egg whites left over, use them to make these exquisite ones Coconut morsels to satisfy your desire for sweetness!

storage

The Italian Meringue can be stored in the refrigerator, inside an airtight container, for a maximum of 1 day.