200g of sugar (raw, white, or powdered)
6 egg whites at room temperature
30 grams of water Steps to
Prepare Italian Meringue with Thermomix
Here are the detailed steps to achieve a perfect Italian meringue using your Thermomix:
Step 1: Preparation of Ingredients Place the sugar in the Thermomix bowl, making sure it is clean and dry. Press speed 10 for 15 seconds to grind the sugar. Then, set aside in a separate container.
Wash and dry the Thermomix bowl to remove any residue or moisture. Insert the butterfly whisk into the bowl to start beating the egg whites.
Step 2: Beating the Egg Whites Add the room temperature egg whites to the Thermomix bowl.
Set the Thermomix to speed 3.5, at a temperature of 50 degrees Celsius, and beat the egg whites for 3-4 minutes, or until stiff peaks form.
Step 3: Preparation of the Syrup While the egg whites are being beaten, prepare the syrup. In a separate saucepan, mix the water with the sugar and heat it over medium heat until it reaches a temperature of 118 degrees Celsius.
Step 4: Integration of Syrup into the Meringue Reduce the Thermomix speed to 2.5, keeping the temperature at 50 degrees Celsius. Slowly pour the hot syrup over the beaten egg whites, while continuing to beat.
Continue beating for another 3-4 minutes, until the meringue has a shiny and firm consistency.
Frequently Asked Questions about Italian Meringue with Thermomix
Can prepared Italian meringue be stored in advance?
Yes, Italian meringue keeps very well in the refrigerator for several days, as long as it is stored in an airtight container.
Can leftover Italian meringue be frozen?
It is not recommended to freeze Italian meringue, as it may alter its texture and flavor.
Is it necessary to use a thermometer to prepare the syrup?
Although it is advisable to use a kitchen thermometer to ensure the exact temperature of the syrup, you can also do it without one by observing the consistency of the syrup.
Can flavoring be added to Italian meringue?
Yes, you can add vanilla extract or other flavorings to Italian meringue to give it an additional flavor.
What is the best way to incorporate the syrup into the meringue? Pour the hot syrup in a steady stream over the beaten egg whites while the Thermomix is running at low speed to achieve uniform integration.
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