Italian meringue

Italian meringue

FOR 350 GR. 15 minutes
FiveStar: 
No votes yet

INGREDIENTS

For the Italian meringue

  • 250 gr. sugar
  • 60 gr. water
  • 115 gr. egg whites
  • 5 gr. vanilla extract
  • salt

DIRECTIONS

For the Italian meringue

Combine 170 gr of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue cooking without stirring until the mixture reaches 116⁰C. Meanwhile, place the eggs whites, salt and vanilla in the mixer bowl fitted with the whip attachment. Whip the whites on medium speed until frothy. And then gradually add the remaining sugar and beat the meringue to soft peaks. When the sugar syrup reaches 116⁰C, add it to the meringue in a slow, steady stream while whipping on medium speed. Whip on high speed to stiff peaks. Continue to beat on medium speed until completely cool.

For the Italian meringue

  • 250 gr. sugar
  • 60 gr. water
  • 115 gr. egg whites
  • 5 gr. vanilla extract
  • salt

For the Italian meringue

Combine 170 gr of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue cooking without stirring until the mixture reaches 116⁰C. Meanwhile, place the eggs whites, salt and vanilla in the mixer bowl fitted with the whip attachment. Whip the whites on medium speed until frothy. And then gradually add the remaining sugar and beat the meringue to soft peaks. When the sugar syrup reaches 116⁰C, add it to the meringue in a slow, steady stream while whipping on medium speed. Whip on high speed to stiff peaks. Continue to beat on medium speed until completely cool.

YL Gift Card

Give an unexpected gift to your loved ones by letting them experience a cooking class at The Seminar Project or a wonderful meal at Psomi & Alati.
MORE

Comments

@Yiannis Lucacos

INSTAGRAM FEED

FOLLOW ON INSTAGRAM

Stay informed

Register to receive our newsletter.
SUBSCRIBE TO OUR NEWSLETTER