Preparation of meringue can not be called elementary: first, the amount of ingredients for it must be measured down to a gram; secondly, technology must be followed to the last letter, but among all the varieties of meringues it is considered the most technically difficult Italian. The reason is simple: meringue in the Italian manner is cooked on hot sugar syrup, which, if not observed in the recipe, can turn egg whites into an omelet per second. In order to avoid this, we collected similar instructions on how to make an Italian meringue and cream from it.
Bézé on the Italian merengue
Ingredients:
- Proteins of large chicken eggs (C0) - 2 pcs .;
- sugar - 150 g;
- water - 40 ml.
Preparation
As we have already noticed, the Italian meringue is cooked on syrup, which means we will take it for the preparation first. We put aside 30 grams of sugar for whipping the proteins, and the rest 150 we pour into the saucepan and fill it with water. We put sugar on the stove and prepare a syrup from it, the temperature of which reaches 116 degrees (the cooking time is 5-7 minutes). It is strictly forbidden to interfere with the syrup during cooking, from any interruption in the process, sugar instantly crystallizes, and therefore only stirring is allowed by lightly shaking the dishes.
While the syrup is brewed, we take on proteins. We pour them into a low-fat container and whisk at medium-strong power, gradually pouring the sugar. We increase the speed to the maximum when it's time to pour in the syrup. It is necessary to infuse it, of course, with a thin trickle, and after adding the egg, continue to shake until it becomes shiny and cool to room temperature. Congratulations, the cooking of the Italian meringue is over. Put it on a sheet of parchment and dry in the oven at 70 degrees for 3 hours.
Recipe for the cream of Italian meringue at home
Ingredients:
- egg whites (eggs C0) - 5 pcs .;
- butter - 500 g;
- sugar - 180 g;
- water - 60 ml.
Preparation
From the water and a third of sugar cook syrup, the temperature of which should be equal to 116 degrees (sample on a soft ball). The remaining sugar is gradually poured into whipping at high speed proteins. Brew meringue with hot syrup without stopping whipping. When the proteins cool down, the speed of the work of the food processor is reduced to an average and begins to add tiny portions of soft oil. Done!