Basics: italian meringue
This glossy meringue works perfect as a buttercream frosting base or can be brûléed on top of pies.
Tools
Ingredients
300 g
caster sugar
150 g
water
4
egg whites
1/2
lemon
Step by step
Combine 300 g sugar and 150 g water in a saucepan. Simmer and stir over medium heat until the sugar has melted. After this, do not stir the syrup anymore.
Tip: if some sugar crystalises on the sides of the pan, use a wet pastry brush to brush the sugar in the syrup.
Boil to 100°C. Once this temperature is reached, keep the syrup over high heat and start with the egg whites.
Place 4 egg whites and lemon juice in a mixing bowl and wisk on speed 3 until soft peaks form.
Boil the syrup to 121°C.
Carefully stream the syrup into the egg whites while whisking on speed 3. Keep whisking for about 6 minutes until the meringue is thick and glossy and completely cooled off.
Use the meringue as base for frosting, bake in the oven or use to top cakes and tarts.