Italian Meringue
I want to use an Italian meringue in mousse and buttercream recipes, so I've been practicing.
If you don't whisk the eggs up firmly enough then you will get a runny meringue. Recipe by achapimam
Italian Meringue
I want to use an Italian meringue in mousse and buttercream recipes, so I've been practicing.
If you don't whisk the eggs up firmly enough then you will get a runny meringue. Recipe by achapimam
Cooking Instructions
- 1
Add a few drops of lemon juice to the egg whites (this will help the meringue firm up).
- 2
Add some water to a pan followed by the sugar and heat over medium heat.
- 3
Once the mixture starts to bubble a little, start to whisk the egg whites.
- 4
Whisk with a hand mixer on a high speed until the mixer leaves a trail in the meringue. Time your whisking to coincide with the boiling of the syrup mixture. Don't stop whisking though.
- 5
Once the syrup reaches 118℃, remove from the heat and dribble into the mixture in thin threads.
- 6
Dribble it in so that it falls between to the 2 blades of the mixer, which should be set to a medium-high speed.
- 7
Once the syrup is in, keep whisking on a high speed until the mixture cools down.
- 8
Once the bottom of the bowl reaches body temperature, it's ready. The peaks of the meringue should hang down a little bit at this point.
- 9
Add the meringue to mousse or if you have some left over, pipe onto a baking tray and bake for 1 hour at 100℃ to get baked meringue.
- 10
For buttercream: Add 50 g unsalted butter to 30 g meringue It can be used for macarons and such.
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