Italian Meringue (Meringue Italienne)
A meringue cooked with sugar au boulé, used to cover tarts, mousses and desserts. A professional pastry recipe, calculated per ½ litre of egg whites.
Ingredients
Type a number or fraction (for example 0.5, 2 or 1/2) and the amounts recalculate.
- 16egg whites
- 800 gcube sugar (en morceaux)
- 200 gicing sugar
- 330 mlwater
- flavourings (vanilla, fleur d'oranger / orange blossom water)optional
Instructions
- Cook the sugar en morceaux with the water to 117/118 °C (au boulé).
- Whisk the egg whites to stiff peaks.
- Pour the cooked sugar en filet (in a thin stream) over the whisked whites, beating constantly until the meringue cools completely and forms firm peaks.
- Fold in the icing sugar and the flavouring at the end.
Notes and variations
- Professional base recipe (per ½ litre of egg whites); use the serving scaler to reduce the amount.
- Used to cover tarts, mousses and desserts; it can be browned.
Source: Técnica clásica de pastelería francesa
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