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Italian Meringue

Italian Meringue
Italian Meringue
For: Decorations
Time: 40 minutes
Difficulty:
Published on : 6 Aug. 2000
Author: Chef Philippe
75 ratings
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Ingredients for Decorations:

  • Syrup :
  • 325g caster sugar
  • 85g water

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Airy, crisp, and impossibly light, Italian meringue is a masterclass in delicate sweetness. Often compared to a "kiss" for its ethereal texture, this refined confection has captivated palates from royal courts to modern pâtisseries. Beyond its simple harmony of egg whites and sugar lies a versatile treasure of the pastry world—a shimmering, silken treat that melts away, leaving only a lingering hint of sweetness.

Method for Italian Meringue:

  • Cook 325 g of sugar with the water. You need to reach a temperature of 121°C (using an electronic probe thermometer is recommended).
  • In parallel, whip the egg whites until stiff peaks form using an electric stand mixer and stiffen them with 75 g of sugar.
  • When the sugar reaches 118°C, remove it from the hob and let the bubbles subside. Its temperature will continue to rise until it reaches 121°C. Then pour it at low speed over the stiff egg whites, and beat at high speed until completely cooled.

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