Cookbook:Italian Meringue
| Italian Meringue | |
|---|---|
| Category | Meringue recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Italian meringue is a meringue made by whipping together egg whites and hot sugar syrup. It can be used to top various desserts such as lemon meringue pie or baked alaska, and it can also be used to make Italian meringue buttercream.
Ingredients
[edit | edit source]Procedure
[edit | edit source]- In a saucepan, dissolve the sugar in the water and bring to a boil.
- Boil the syrup until it reaches 243°F (117°C).
- While the syrup is boiling, whip the egg whites to soft peaks.
- While beating, gradually pour the syrup into the egg whites in a steady stream.
- Continue whipping until the meringue is completely cool and forms firm peaks.
- Use as desired.