BASIC ITALIAN MERINGUE
Italian meringue's unwavering stability allows the resulting desserts to be finished in the oven, frozen, or torched to dramatic effect. Use this to make our Lemon Meringue Semifreddi and Neapolitan Baked Alaskas.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers 248 degrees on a candy thermometer.
- Meanwhile, whisk whites with a mixer on low speed until foamy. Add salt and cream of tartar. Increase speed to medium, and whisk until soft peaks form, about 8 minutes.
- Reduce speed to low, and pour hot syrup down side of bowl in a slow, steady stream. Increase speed to high, and beat until mixture stops steaming, about 3 minutes. Use immediately.
BASIC ITALIAN MERINGUE RECIPE
Steps:
- In a small saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. Cook until sugar syrup registers 240°F (115°C) on an instant-read or candy thermometer. Brush down sides of pot as necessary with a pastry brush dipped in water.
- Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (see note). Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
- With the mixer running, carefully and slowly drizzle in hot sugar syrup. (Hot sugar is just as dangerous as fryer oil, so use caution!) Increase speed to high and whip until desired stiffness is achieved. Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream.
Nutrition Facts : Calories 132 kcal, Carbohydrate 25 g, Cholesterol 93 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 36 mg, Sugar 25 g, Fat 2 g, ServingSize Makes about 4 cups meringue, UnsaturatedFat 0 g
ITALIAN MERINGUE (MAGNIFICENT PIE MERINGUE)
This very stable meringue is incredibly versatile - it makes magnificent billowy white peaks to brown as you wish. It is a large recipe - 6 egg whites - so that you have an abundance of this great meringue. Of course, you can easily halve this recipe.
Provided by Shirley O. Corriher
Categories Dessert Soufflé/Meringue Egg Vanilla Vegetarian Dairy Free Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield Makes enough meringue for two 9-inch (23-cm) pies or one "Mile-High" meringue
Number Of Ingredients 9
Steps:
- Place a shelf in the middle of the oven. Place a baking stone on it and preheat oven to 375°F/191°C.
- In a small saucepan, heat the cornstarch and ⅓ cup (79 ml) cool water over medium heat, stirring steadily with a whisk until thick and cloudy. Reserve until needed.
- Read Egg-White Foams and Meringues At a Glance (see below). Follow precautions - scrupulously clean bowl and beater.
- In a mixer with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form when the beater is lifted. Add in ¼ cup (1.8 oz/50 g) sugar and continue to beat.
- In a heavy unlined saucepan, stir together remaining 1¾ cups (12.3 oz/347 g) of the sugar, the corn syrup, and ½ cup (118 ml) water. Bring to a boil, rinse down the sides of the pan with the water on a pastry brush. Attach a candy thermometer to the saucepan, and continue to boil the syrup until it reaches 248°F/120°C (hard-ball stage).
- Continue beating whites until stiff peaks form. Ideally, have the whites stiff when the syrup reaches 248°F/120°C. Rinse a 2-cup (473 ml) heatproof glass measuring cup with a spout with the hottest tap water and dry well. When the syrup reaches 248°F/120°C, carefully pour the syrup into the cup. Drizzle the hot sugar syrup into the meringue while beating on medium speed. Try to avoid drizzling the syrup on the beaters or the sides of the bowl. The meringue will swell dramatically and fill the whole bowl. Beat until the meringue has cooled, about 10 to 13 minutes. Beat in the vanilla and salt, then beat in about 3 tablespoons (45 ml) of the reserved cornstarch paste, 1 tablespoon (15 ml) at a time. The meringue is essentially cooked but it is still snow white. It is the perfect palette for a masterpiece.
- Spread the meringue on the pie. Place the pie in the middle of the oven and bake for about 10 minutes - just until the ridges are brown - then remove from the oven and touch up with a blowtorch as desired. (I think that you have to be very experienced to brown a meringue with a blowtorch alone. It is easier to bake just until you start getting color on the ridges, then pull out of the oven and touch up with the blowtorch.)
- Egg-White Foams and Meringues At a Glance
- What to do? Use scrupulously clean bowl and beaters for egg whites. Use fresh egg whites. Why? Any oil or grease will wreck an egg-white foam.
- What to do? Use room-temperature eggs. Why? Warmer eggs are easier to separate. The length of time it takes to beat egg whites is inversely related to how cold the whites are. The colder the whites, the longer the beating time.
- What to do? Separate the eggs using the three-bowl method. Why? Even a trace of egg yolk will deflate an egg-white foam.
- What to do? Use a copper bowl or add ⅛ teaspoon cream of tartar per egg white. Why? To get a more stable foam that will hold up better in cooking.
- What to do? For meringues, add the sugar when soft peaks form when the beaters are lifted. Be sure to add sugar then-do not wait until too late. Why? Adding sugar too early reduces the volume and increases beating time. If you wait too late to add sugar, meringue can dry out and will not expand.
- What to do? Do not overbeat egg whites. Beat them only until they are still moist and slip a little in the bowl. Why? Overbeaten egg-white foams become dry and rigid and will not expand in a hot oven.
- What to do? Stir tapioca starch into the sugar or make a cornstarch paste and beat in the paste after adding the sugar. Why? Starch prevents the meringue's shrinking when baked and prevents tearing when the meringue is cut.
ITALIAN MERINGUE
Steps:
- In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
- In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.
- With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake as directed.
- For Meringue Cloud Cookies: Preheat oven to 200 degrees F. Line baking sheets with parchment paper. Dollop spoonfuls of meringue onto baking pans, alternatively you may use a pastry bag with a star tip. Bake for 2 hours until crisp. Turn off the oven and allow meringues to cool and completely dry out.
CHOCOLATE BROWNIE MERINGUE PIE WITH PRETZEL CRUST
This chocolate brownie meringue pie with pretzel crust sits in a crunchy salty bottom crust, a rich and fudgy chocolate brownie layer and a homemade Italian meringue on top. The subtle balance between sweet and salty flavors makes this dessert taste extra special!
Provided by Delphine Fortin
Categories Cakes and pies
Time 59m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) springform with detachable bottom with melted butter.
- Pulse the pretzel biscuits in a food processor until texture resembles to fine crumbs. Transfer to a medium size bowl, add sugar, and stir in the melted butter.
- Press mixture onto bottom and up sides of the prepared springform. Chill in the refrigerator until firm, about 30 minutes. Meanwhile, prepare the brownie layer.
- In a large bowl, whisk the melted butter and sugars together. Add the eggs, vanilla, and whisk until evenly combined.
- Sift in the flour and cocoa powder, using a strainer or a sifter. Add a pinch of salt, and stir with a rubber spatula until just combined (do not overmix).
- Pour the batter into the prepared pan and bake for 35-40 minutes, until the middle of the brownies no longer jiggles and is just set. Remove from the oven and allow to cool at room temperature for at least 1 hour before spreading the meringue on top.
- Pour water and sugar in a small saucepan, and heat the syrup to 240°F (115°C) without stirring.
- When the temperature approaches 230°F (110°C), start beating the whites with an electric mixer or ideally in the bowl of a food processor. When they are foamy but not yet firm, very gradually stream the hot sugar syrup into your egg whites as they continue to whip on low to medium speed.
- Once you've added all of the syrup, increase the mixer speed to medium-high. Continue mixing until the meringue reaches stiff peaks.
- Spoon the meringue over the cooled brownie (at room temperature), swirling decoratively, and toast with a kitchen torch* until golden brown in spots, if desired. And voilà! A sumptuous pretzel brownie meringue pie ready to serve!
ITALIAN MERINGUE
This recipe is about the pasteurized Italian meringue. Out of the soft meringues it has the stronger and fluffier texture which makes it very popular worldwide, as it is or as a base for the other cremes. Italian meringue keeps in the fridge for two days until it starts to weep. It is still edible after but not entirely the same in texture. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/842976/Italialainen%20Marenki/
Provided by Annastiina Salonen @Elaini
Categories Other Desserts
Number Of Ingredients 6
Steps:
- Make sure that the egg whites are room temperature and put them in a bowl. Add the texture improving sour ingredient in this point (if desired). Whisk them until the foam starts to slightly hold its form but is not yet fully stiff. You may also whisk them stiff but if you intend to pipe this meringue then too much incorporated air may lead into a bumpy result.
- 1. Bring the sugar and water into a boil in a small kettle, covered with a lid. Remove the lid and lower the heat to medium high. 2. While measuring the temperature of sugar do not push the thermometer all the way to the bottom. If you do not have one then you may drop a drop of sugar into the cold water and see if it has become like resin. Usually boiling it patiently for three minutes will be enough. 3. Remove the sugar off the stove when it reaches 118°C. It should not be boiled into caramel.
- 1. Add the hot sugar into the egg white foam as a thin stream while it's still getting whisked. Pour it almost to the edge but avoid going all the way so it won't stick onto the bowl. You will get a strong and smooth meringue in which the sugar is not crystallized. 2. Add the food coloring if desired as well as the flavoring which can be powder, extract or oil.
- If you intend to use the meringue as a base for cremes, wait until it has cooled all the way to the room temperature (touch the bowl).
- Basic things to know about meringue making: - While making meringue the egg whites should be fresh and room temperature which improves their elasticity. The tools should be as clean as possible, especially out of fat. A quick wipe with a small amount of lemon juice or vinegar may help. - While separating the eggs the whites should have zero egg yolk; besides fat it also prevents the fluffiness. Sometimes you may get an egg in which the yolk breaks easily and so it's recommendable to separate each egg in a separate bowl, one at a time. - Adding a small amount of sour ingredient before whisking such as a pinch of cream of tartar or a few drops of lemon juice or vinegar helps in reaching the more stable texture. It's voluntary and barely affects the taste. Avoid adding salt too early. - Do not pipe the meringues too closely for the oven, they need air even if they don't grow in size. - You may also dab a small amount of meringue between the corners of baking sheet and baking paper to make the work easier.
ITALIAN MERINGUE FOR MERINGUE PIES
Provided by Marcela Valladolid
Categories condiment
Time 15m
Yield About 6 cups (enough to top a 9-inch pie)
Number Of Ingredients 4
Steps:
- Put the sugar, 1/4 cup water and the corn syrup into a small saucepan and stir until the sugar is dissolved. Bring the mixture to a boil over medium heat and cook, without stirring, until the syrup registers 240 degrees F (soft-ball stage) on a candy thermometer, about 5 minutes.
- Meanwhile, while the sugar is cooking, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-low speed until foamy, about 1 minute. Sprinkle in the cream of tartar and increase the mixer speed to medium; whisk until soft peaks form, about 3 minutes.
- When the syrup reaches the correct temperature, reduce the mixer speed to low and slowly drizzle the hot syrup down the inside of the mixer bowl in a slow, steady stream (be sure not to let the syrup hit the whisk to avoid splattering). Increase the mixer speed to high and whip until the whites are stiff and glossy, about 4 minutes.
- Use the meringue immediately to top a lemon meringue pie.
ITALIAN MERINGUE
This is the meringue recipe that came with my stand mixer. It is a Wolfgang Puck recipe, that has worked very well for me. This will make one HUGE "mile high" pie, or two 9" regular pies. It sets up perfectly and never weeps. Oh, it is also great for Baked Alaska!!
Provided by SkinnyMinnie
Categories Pie
Time 20m
Yield 1 mile high pie
Number Of Ingredients 4
Steps:
- Place the egg whites in the bowl of a stand mixer with the wire whisk attached. Make sure the bowl is dry and clean.
- In a small saucepan with a candy thermometer attached, heat the sugar and water to 210º.
- Turn on the stand mixer to speed 3 (medium low) and start whipping the egg whites.
- When the egg whites are almost at soft peaks, add the pinch of salt.
- Continue to heat the sugar and water to 240º - this is soft ball stage.
- With the mixer STILL ON, carefully pour the hot sugar liquid into the beating egg whites. GO SLOW and be consistent - a slow steady stream.
- After all of the sugar mixture is added, increase the speed of the mixer to about 4 (medium high) and beat until the bowl is cool to the touch. This could take anywhere from 5 to 10 minute.
- Scrape the meringue onto the pie or pies quickly. Once the meringue sets up, it becomes hard to work with. If this happens, just put it back into the mixer and whip until stiff peaks form again.
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- 1. Make the sugar syrup: In a medium saucepan, combine sugar with ⅓ cup (72g) water and set over medium heat, stirring to dissolve the sugar. Boil the sugar with the water to the soft ball stage, 240–250°F, then remove from heat. 2. Meanwhile, in the clean bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on high speed until foamy. 3. Slowly stream the hot sugar syrup down the side of the bowl into the egg whites with the mixer running on high speed. Whisk until the meringue forms soft peaks and the bowl feels slightly warm to the touch. When you lift the whisk up, the meringue should still be warm and hold its shape. If it’s cold, you’ve gone too far!
- To make your Italian meringue into buttercream, switch from the whisk attachment to the paddle attachment and add 2 cups of room-temperature butter one tablespoon at a time, mixing after each addition. Continue to mix until smooth and fully incorporated, then switch back to the whisk attachment and add 2 teaspoons vanilla extract, whisking until fluffy.
- Learn more about the fundamentals of pastry making with Chef Dominique Ansel [here](https://www.masterclass.com/classes/dominique-ansel-teaches-french-pastry-fundamentals).
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- Combine sugar and 200ml water in a small pan and bring to the boil, stirring continuously with a wooden spoon until sugar dissolves.
- Reduce heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals.
- Start whisking eggwhites with cream of tartar in the clean, grease-free bowl of an electric mixer until soft peaks form.
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- For the hazelnut press-in crust: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom and set it on a baking sheet. In the bowl of a food processor, add the flour, hazelnuts, powdered sugar, lemon zest, and salt. Process until the hazelnuts are finely ground. (If using ground hazelnuts, simply combine the ingredients in a large mixing bowl.) Drizzle the butter over the flour and nut mixture. Stir with a fork until the butter is well incorporated and the mixture is moist. Press the mixture onto the bottom and up the sides of the tart pan. Bake for 20 minutes, or until the crust is lightly golden. Remove from the oven and set aside, leaving the oven on.
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ITALIAN MERINGUE, TOASTABLE MARSHMALLOWY GOODNESS ...
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4.7/5 (3)Total Time 15 minsCategory DessertCalories 2 per serving
- Add egg whites and cream of tartar to the bowl of a stand mixer and begin whipping on low speed.
- Add the sugar and water to a heavy saucepan and stir until the mixture begins to simmer. Then stop stirring, add a candy thermometer, and heat until mixture reaches 240°F. Remove from heat.
- Turn mixer speed to high, and slowly pour in the sugar syrup over the egg whites. Pour near the edge of the bowl taking care to avoid hitting the whisk attachment. Continue whipping on high speed until meringue reaches your desired texture (about 4-5 minutes for soft peaks, 5-6 minutes for medium peaks, 7-8 minutes for stiff peaks).
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- To make the pastry, sift the flour and salt into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Add the egg yolks and then the cold water, a little at a time, using a table knife to bring the pastry together. If the mixture is too dry to hold together, add a little more water.
- Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into all the corners and allowing excess pastry to hang over the edge.
- Place the lined tart tin on a baking sheet. Line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 15–20 minutes. Remove the beans and paper and bake for a further 5–8 minutes, until pale golden.
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