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Italian Meringue
Italian meringue is a sweet and fluffy foam made with 120 grams of egg whites and 240 grams of sugar, ideal for adding a smooth and glossy layer to cakes or desserts.
cream
dessert
sweet
technique
Ingredients
Servings:
4

Ingredients

  • 120 g (about 4 eggs)
  • 240 grams
  • 60 ml
  • a teaspoon coffee
Step-by-step Guide

Note

  • Preheat the oven to 180 degrees Celsius and prepare a baking tray with parchment paper to prevent sticking.
  • Wash and dice the vegetables into small cubes of about 2 centimeters so they cook evenly.
  • Add the vegetables to a large bowl, season them with olive oil, and salt and pepper to taste.
  • Stir the vegetables well to ensure they are well coated with oil and seasonings.
  • Distribute them evenly over the prepared tray, making sure they do not overlap.
  • Place the tray in the oven and cook for 25-30 minutes or until the vegetables are tender and golden. Stir halfway through to ensure even cooking.
  • Remove from the oven and let rest for a few minutes before serving to slightly cool and enhance the flavors.

Difficulty

  • This recipe is of more complex difficulty.
  • First, prepare a syrup by bringing it to a temperature of 118-120 ºC; make sure to use a kitchen thermometer to measure it accurately.
  • We need to have a kitchen thermometer to ensure the syrup reaches the appropriate temperature.

Texture

  • The meringue you will achieve with this recipe is very stable; you will need to beat the egg whites with the sugar at medium-high speed for approximately 8-10 minutes until strong and glossy peaks form.

Usage

  • No baking is required; it can be eaten directly as it's already cooked with the syrup prepared at 118ºC-120ºC, which helps to slightly cook the egg whites.
  • The result is a hard and shiny meringue, ideal for decorations.
  • This meringue does not deflate and can hold for hours without losing volume or releasing water.
  • Perfect for filling and decorating cakes that do not need to be baked, maintaining their integrity.
  • It is ideal for layering in mille-feuille, providing texture and stability.
  • It can be stored in the refrigerator for several days without losing texture. Italian meringue requires a longer preparation time, but the result is a very firm, stable, and glossy meringue that can hold perfectly without altering or losing volume. This meringue is made by incorporating sugar in the form of a syrup heated to 118ºC-120ºC, which slightly cooks the egg whites without curdling them. We have the egg whites whipping in the bowl, and when they reach soft peaks, we slowly add the syrup while continuously whipping. We need to keep whipping until the bowl is cool. It is used for consumption without baking or with gentle baking or to directly decorate cakes that are not oven-baked.
  • The egg whites should be at room temperature and must not contain any traces of yolk to avoid issues while whipping.
  • The egg whites should be strained to remove any impurities that might affect the final texture of the meringue.
  • Make sure that the mixer bowl is completely dry and free of any water, as water prevents the egg whites from whipping properly.
  • The bowl must not contain any traces of fat, as fat hinders the whipping of the egg whites, affecting the final result.

Preparation of Italian Meringue

  • The bowl in which we whip the egg whites should be made of glass or metal, as it needs to withstand high temperatures. It must not be plastic because the syrup we'll add needs to be at 120°C, and plastic would not be suitable for these temperatures.
  • We need to have a kitchen thermometer to precisely control the temperature of the syrup.
  • We must be able to prepare the syrup and, at a certain point, begin whipping the egg whites simultaneously. The egg whites should be whipped before the syrup is ready so that we can incorporate it immediately.
  • Since the syrup cools when it touches the walls of the bowl, it can lead to the formation of hardened crystals against the wall. To prevent this, we can substitute 1/3 of the sugar with glucose or inverted sugar. We should also ensure that the stream of syrup does not directly touch the walls of the bowl while adding it.
  • In a saucepan, bring the water to a boil with the sugar and a teaspoon of lemon juice over medium heat. It is important not to stir the sugar at any point, but simply to gently shake the saucepan to help dissolve the sugar.
  • When the syrup reaches 100°C and begins to boil, start the mixer with the whisk attachments on medium speed to begin whipping the egg whites. Add a pinch of salt and a few drops of lemon juice until a stiff peak texture is achieved (when removing the whisks, the whites form firm peaks).
  • If you have stopped to check the texture of the egg whites, restart the mixer and do not stop it until the entire process is complete and the meringue has completely cooled.
  • The syrup will be ready when the temperature reaches 120°C, known as the soft ball stage. This process takes about 12-15 minutes from when the heat is turned on. Do not exceed 120°C, as this would result in a caramel instead of a syrup, which would not be suitable for making meringue.
  • If the egg whites have reached a stiff meringue stage and the syrup has reached 120°C, increase the mixer speed to high and slowly pour the syrup at 120°C in a thin stream onto the side of the meringue. It is important that the stream does not touch the side of the bowl, as the contrast between the hot syrup and the cool bowl can cause the syrup to crystallize on the bowl's surface.
  • We must keep the mixer running, whisking the meringue until, when we touch the bowl, it no longer feels warm. This process may take a few minutes.
  • Fill a piping bag fitted with a plain nozzle and we're ready to fill a cake or make individual meringues.
  • If making individual meringues, they can be consumed directly without baking. You can decorate by dusting sifted cocoa powder on top or slightly browning the tips with a blowtorch or by broiling them at 250°C (Broiler only) for about 3 minutes.
  • We can also bake the meringues at 90°C-100°C for 2-3 hours (120-180 minutes) to dry them without cooking.
  • This meringue can be used as a topping for a cake that doesn't require baking.
  • This meringue can be stored in the refrigerator inside the piping bag for several days.
Recommendations & Tricks
  • Keep in mind that this recipe is a bit more complex, ideal for cooks with some experience.
  • Begin by preparing a hot syrup at 118-120ºC; a kitchen thermometer is essential for achieving the exact temperature.
  • This type of meringue is very stable, ideal for sophisticated decorations.
  • Remember that you don't need to bake Italian meringue, as it is cooked with the hot syrup.
  • Notice that the meringue will be firm and shiny after being properly whipped.
  • Once prepared, it maintains its shape and volume for hours, even in cold environments; it does not release liquids.
  • It is perfect for filling and decorating cakes that are not baked after being adorned.
  • Italian meringue is especially recommended for desserts like mille-feuille, providing a crunchy texture and an attractive appearance.