In today’s episode we will see how to make Italian meringue step by step so that it is perfect in its consistency and flavor!
Italian meringue is the most complicated to make , but it is worth it (it is also not as difficult as they say out there)! Once you learn how to do it, you won’t want to do anything else again. It is the ideal to decorate your cakes and sweet cakes. Some time ago we already saw the difference between the different types of meringue that exist (French, Swiss, Italian) and we already know that Italian is the best.
Why is Italian meringue the best?
First, because when adding a syrup at 118 ° we cook the egg, and there is no risk of anything. Second, it is much firmer and shinier, you can decorate whatever you want and it will last much longer! Third … Because yes. Try doing it at home and you will see that I am right!
They gave the Italian meringue recipe a reputation for being super complicated , which the most common is that it does not turn out well, since they do not know what? … It is not so bad Mabel! It only has a couple of secrets, if you keep them in mind you will not have to worry, I promise!
7 tricks for the perfect Italian meringue recipe:
- Everything you use to beat the whites has to be very clean (bowl, mixer, spatula… whatever is in contact with the whites!). No traces of fat, and that includes the yolks. If you have even a little bit of rest of this, the clearing will not be mounted and nothing makes sense.
- To make the syrup, it is preferable to use a small pot or little pot that has a wide “mouth” so the water evaporates better and we get to the point we want!
When you put the sugar next to the sugar, let it rest for 5 to 10 minutes. This way it dissolves better. Another thing that will help to make the ideal syrup is putting it over medium heat, so it does not reach 118 ° before the sugar dissolves well.
- The measurements for the perfect Italian meringue are: one clear and twice its weight in sugar. The whites measure approximately 30 grams, so you have to add 60 grams of sugar. And as for the water it is simply to cover the sugar. Don’t let them get out of hand!
- Adding a few drops of lemon, glucose or cream of tartar will help the Italian meringue harden, lose water or become porous.
If you are going to add the lemon juice, squeeze it separately, before adding it. Thus neither pulp nor part of the peel falls off.
- The syrup should not be allowed to cool ! As soon as it reaches the point we are looking for, it should be added clearly.
It is added in the form of a thread so that the whites do not cook, and at high speed so that it begins to cool as we add it.
If you add it at once, the shake is lowered and everything will be chaos and crying and now what do I do with this (pudding, always pudding. Don’t even think about throwing it out!)
- Once it begins to beat, do not stop . If you interrupt it, it can also be lowered and perhaps you will not be able to go back.
- On the end you can add essences or colorants . Keep in mind the fat thing: no fat in your meringue!
They should not be oil based, otherwise it becomes liquid.
What if your meringue is ruined?
If you read the advice that I gave you, you can see that when it goes wrong, it falls. And if love falls all around it falls, the song says … Well, if the meringue is lowered you can use it to make muffins, or puddings … It has no height at all, there is nothing wrong with it. It’s just not good for Italian meringue, poor thing! Well, to the Italian meringue recipe ladies and gentlemen!
- 240 grams of sugar
- 4 egg whites
- 80 ml of water
- A few teaspoons of lemon juice
How to make Italian meringue in 6 steps
you will not fail, I assure you!
- Put a pot with the sugar and water over medium heat. When it comes to a boil, begin to beat the egg whites.
- Beat the whites together with the lemon drops (this will serve to stabilize the whites and thus they do not fall) until they are snowy.
To take into account: it depends on each mixer and the power that each one has. If you don’t know how long it takes to get to the point of snow, you should start beating the whites before starting to make the syrup and when it reaches the point of snow, reserve them until you have it.
- When the syrup reaches 118 °. Check with a thermometer or scooping out a little with a spoon and, if the syrup forms a ball, that’s it! Be careful your fingers, they will not burn!
- While the mixer continues to beat, add the syrup very gently, in the form of a thread. The mixer has to be at full speed.
- Once all the syrup has been incorporated, continue beating until you get a shiny and dense Italian meringue. When the bowl is almost cold it will be!
- When peaks are achieved with the meringue and it does not fall from the whisk balloon, ready! It’s ready!
Super easy and delicious