Italian Meringue

A delicious cream made from egg whites and sugar syrup is the perfect choice when combined with whipped cream and fruit purees. It is also useful for covering cakes, pies, rolls, and other desserts. It can be used to make meringue kisses and macarons, and it is also added to mousses and batters to make them lighter and airier.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 200 g Powdered sugar

  • 4 pieces Egg, egg white, fresh

Steps

  1. First, prepare the sugar syrup. Place a small pot on the stove and mix sugar with 200 ml of water. Heat the mixture over medium heat, stirring slowly until all the sugar is dissolved.

  2. Once the syrup comes to a boil, reduce the heat and cook for another 10 to 15 minutes, or until it reaches a temperature of 116 degrees Celsius. If you don’t have a thermometer, you can use a fork to test the syrup. The temperature is just right when you can blow a bubble through the syrup using the fork.

  3. Just before the syrup reaches 116 degrees, start beating the egg whites in a metal or glass bowl. Use an electric mixer to beat them until they become frothy and soft peaks begin to form on the surface.

  4. Set the mixer to medium speed, then slowly pour the hot sugar syrup into the beaten egg whites in a thin stream while continuously mixing. Be careful not to pour the syrup directly onto the beaters, but near them. Once all the syrup is incorporated, continue mixing until the mixture thickens nicely and cools to room temperature (the bottom of the bowl should feel cool).

Nutrition Information (Per 100g)

  • Calories: 254.82 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 59.64 g
    • Sugars: 58.43 g
  • Protein: 3.92 g
  • Fiber: 0 g