Name: Italian Meringue
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 srv
Cuisine: Italian
Ingredients: Egg white — 100 g; Sugar — 200 g; Water — 50 ml; Lemon juice — 5 ml

Ingredients

Egg white 100 g Sugar 200 g Water 50 ml Lemon juice 5 ml

Nutrition

Per serving: ≈ 128.0 kcal, P 1.8 g, F 0.0 g, C 30.2 g
Total (for 6 srv): ≈ 768.0 kcal, P 11.0 g, F 0.0 g, C 181.0 g
counted 3 of 4 ingredients — the rest are in pieces/ml or missing nutrition data
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: baking and boiling drive off water

Cooking

Combine the sugar and water in a small saucepan and place over medium heat.
Bring the syrup to a boil without stirring with a spoon, and cook until it reaches a temperature of 244–248°F.
When the syrup reaches about 230°F, start whipping the egg whites with lemon juice using a mixer at medium speed until soft peaks form.
Without stopping the whipping, pour the hot syrup into the egg whites in a thin stream, avoiding direct contact with the whisk.
Increase the mixer speed to high and whip the meringue until it cools to room temperature and forms stiff, glossy peaks.

Storage

Use the meringue immediately or store it in a sealed piping bag in the refrigerator for up to 24 hours.

Tips & tricks

The mixer bowl and whisks must be completely fat-free and dry, otherwise the egg whites will not whip properly.
If you do not have a thermometer, check the readiness of the syrup by dropping a bit into cold water: it should roll into a soft, elastic ball.

Italian Meringue

Ingredients

Nutrition

Cooking

Storage

Tips & tricks

Keep this one or cook it