Italian meringue differs from French meringue – the recipe most home cooks will be familiar with – because the sugar is first melted into a syrup before being added to the egg whites. Because the hot syrup cooks the egg whites, it results in a much more stable soft meringue that is ideal to use as a buttercream for decorating cakes and pastries, to make crisp meringue nests or even to level up a homemade ice cream.steps to success...
25 MINUTES | MAKES 6 MERINGUES | EASY
egg whites 3
caster sugar 170g
• Whisk the egg whites using a stand mixer with a whisk attachment, or electric beaters in a large bowl, until they form stiff peaks.
• Put the sugar into a small pan with 4 tbsp of water and put over a low-medium heat, swirling the pan gently until the sugar is dissolved. Turn up the heat and simmer until it reads 120C on a sugar thermometer.
• Remove the syrup from the heat and turn on the whisk. Slowly and steadily pour the hot syrup into the bowl, avoiding pouring directly onto the beaters. Turn the bowl, if using electric beaters, to ensure all of the egg white is incorporated with the syrup.
• Once all of the syrup has been incorporated, continue to whisk the mixture for 2-3 minutes until thick and shiny.
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