Italian Meringue is the most stable meringue. But is it the most difficult to make? In this recipe video, I guide you through the simple steps to making Italian Meringue at home. It might be easier than you think. Check out the full written recipe below. Enjoy!
Italian Meringue
2 x Egg Whites
200g x Caster Sugar
60ml x Water
1. Place the sugar and water into a heavy-bottom saucepan and place over medium heat. Heat without stirring until the sugar dissolves and the syrup reaches a soft ball stage on a sugar thermometer (115°C). Remove from the heat immediately.
2. Whisk the egg whites using the whisk attachment on a stand mixer to stiff peaks. Leave the mixer running and gradually pour in the syrup until it is fully incorporated into the egg white. The meringue should be shiny, fluffy and hold its shape. Place the Italian meringue into a piping bag.
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1 Comment
Probably not cause of the raw egg whites😂