Ingredients:
– 5/8 cup of sugar (boiled)
– 1/4 cup of water (boiled)
– 4 Eggs
– another 1/6 cup of sugar
– 1 tsp cream of tartar
– 340g unsalted butter
STEP:
1. Add 5/8 cup sugar and 1/4 cup water. Set it over high heat. As the sugar cooks, it will bubble up and might spill out. Give the sugar and water a very brief stir just to make sure all the sugar is moistened. Do not stir again or you will run the risk of encouraging little crystals to form in syrup.
2. Next, crack 4 eggs and separate white and yolk. Be very careful to not allow any yolks in the whites.
3. Beat the eggs on high speed until they are frothy. Add 1 tsp of cream of tartar and 1/6 cup of sugar. Keep beating until stiff peaks form.
4. When the sugar syrup reaches 248-250 degrees, remove it from the heat, stop the mixer and pour the syrup into egg whites. Immediately turn on the mixer again to the high speed. Continue pour the syrup slowly
5. After add all the syrup, turn the mixer into medium speed and let it beat until it meringue is completely cool. ( Take 15-30 minutes). To check that the meringue is cool, touch the bottom and sides of the bowl
6. After the meringue cool, add 340g of unsalted butter bit by bit.( Butter must be in room temperature or it won’t incorporate into meringue at all)
7. Italian Meringue Buttercream ready to use or can be store.
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