Italian Meringue
20m
Italian Meringue is a classic and versatile sweet topping commonly used in various desserts. Its light and airy consistency adds a delightful sweetness to any dessert creation.
Unlike other types of meringue, this one is cooked using a sugar syrup, which gives it a stable and smooth consistency.
In a pot, heat 40 g of water and 150 g of sugar
Add 60 g of egg whites to a stand mixer bowl
Check temperature until sugar syrup reaches 112 °C
Whisk the egg whites at full speed
Remove the sugar syrup from the heat when it reaches 118 °C
Gradually pour the sugar syrup into the whisking egg whites. Continue whisking until it cools down and achieves a firmer texture. The Italian meringue is ready
Enjoy this delicious delicacy!
Yield 215 g
Egg White
60 g
Sugar
150 g
Water
40 g
Equipment
Stand Mixer
Rubber Spatula
Probe Thermometer
Kitchen Scale