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Basic Italian Meringue

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Basic Italian Meringue Basic Italian Meringue

Basic Italian Meringue






 

Basic Italian Meringue

There is not much else you can do to get a better meringue than this beautiful and fluffy italian meringue. It is actually surprisingly easy to make at home and you only need a little patience and a pinch of confidence. Don?t worry, it will work out and you will be so happy you have attempted this wonderful italian meringue because there is no going back after that. I use it as my go to meringue for pavlova, italian meringue buttercream, macarons and all other piping needs. 
If you are pregnant, though the egg whites are technically heated above 70C through the addition of the sugar syrup I would still exercise caution and also ensure that you have used eggs which are safe to consume. There is such a thing as pasteurised eggs and in the UK the eggs with a lion symbol are the ones the NHS considers safe to consume in pregnancy.
Sugar Syrup

120 g water
200 g caster sugar

Meringue Base

4 egg whites
1 tsp cream of tartar
2 Tbsp caster sugar

If you have time, the night before crack the eggs and store the egg whites in the fridge until the next day. This will make the egg whites ?old? and can help with getting a stiffer mixture. It is not necessary though so if you are reading this whilst wanting to prepare meringue right now, just skip this step.
Place the water and caster sugar in a small saucepan. Set aside.
Insert the butterfly whisk attachment into the mixing bowl. Add the egg whites and cream of tartar.
This is where the fun ...
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Basic Italian Meringue Basic Italian Meringue

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Fuente de la noticia: thermomixbakingblogger
Fecha de publicación: 01-05-2019 21:44
visto: 153

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