Italian Meringue is ideal to make ice creams, mousses or semifreddos, because after whisking egg whites you add a 120°C hot sugar syrup, so your whites will be pasteurized and you don’t need to cook them.
You can use Italian Meringue just like French meringue, but it is usually used above all to decorate cakes and desserts: you can grill them in oven for a few minutes, to have a slightly golden meringue.
Are you curious to know what did I use it for? One of the next days I’ll post you the recipe to make an amazing dessert 😉
Ingredients for a 24 cm cake: buy Lasix online
4 egg whites
200 g of sugar
40 ml of water
Preparation Time: 20 min.
Cooking Time: 10 min.
Total Time: cheap valacyclovir 30 min.
Make a syrup with 160 g of sugar and 40 g of water: put them in a saucepan, on a low-to-medium heat, add a few drops of lemon juice, and let melt.
Use a food thermometer to check your syrup: you need it to be at 120°C (it’ll take about 2-3 minutes).
Meanwhile let’s whisk 4 egg whites with 40 g of sugar.
Whisk until nicely stiff.
Now slowly pour the hot syrup into the meringue, while still whisking.
Keep whisking until the meringue will be completely cold (about 6-7 minutes).
Nessuna ricetta simile a Italian Meringue.All Recipes, recipe by Flavia Imperatore
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