Italian Meringue
This recipe yields 5-6 dl. Italian Meringue - roughly enough for one large tart pan, one large pavlova or some nice kisses depending on size.
There are roughly three types of meringue. French, Swiss and Italian. This is the Italian version, which is also the most stable and holds its shape best. That's why it's great for ice cream, cream puffs, decorating French lemon tarts or other cakes, where the meringue really comes into its own by being sprayed in a fine pattern (which holds its shape) and burned so you can really see the pattern.
As mentioned, Italian meringue has many uses and is also suitable for baking in the oven to make a base for Pavlova cake or small crispy kisses.
I recommend using a sugar thermometer to measure the temperature of the sugar syrup.
Italian Meringue
Preparation: 5 minutes Cooking time: 20 minutes Total: 25 minutes
Ingredienser
This recipe yields 5-6 dl. Italian Meringue
0,5 dL water
200 g sugar
100 g egg white
possibly a pinch of salt
possibly the seeds from a vanilla pod (boil along with the syrup)
A little lemon juice, fruit coloring or other flavoring
Method
Boil water and sugar into a syrup. When the temperature reaches 118 degrees, it's ready.
Meanwhile, whisk the egg whites until stiff.
Pour the 118 degree syrup into your stiff egg whites. Pour in a thin stream of syrup while whisking. It is very important that you add the syrup a little at a time and in a thin stream. Whisk for 12-15 min. Fully whisked. Finally, add any flavor or color.
Now your Italian meringue is ready. It can be used as is, burnt on top of a dessert, spread on ice cream and made into Baked Alaska or baked into meringue kisses or a Pavlova.
Tips og opbevaring
〰 It's very important to add the syrup a little at a time and in a thin stream so you don't burn your egg whites and get scrambled egg whites, because who would ever ask for that.
〰 Try making meringue kisses with a little bit of Dulce De Leche or my salted caramel sauce on top (shown on the front) Depending on the size, they should bake for about 1 hour at 90-110 degrees C. You'll have to do some trial and error as every oven is different. But it's a great way to use up a little leftover Dulce or caramel. And for that matter, meringue is a great way to use egg whites that may be left over from something where only the yolk should be used.
〰 Meringue kisses can be frozen in a tightly sealed container.
〰 Ready-whipped “raw” meringue can be refrigerated in a piping bag or tightly sealed container for 1-2 days.
