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.
ITALIAN MERINGUE BUTTERCREAM
Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.
Provided by Emo G.
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
- Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 21.1 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 1.8 g, SaturatedFat 19.4 g, Sodium 27.7 mg, Sugar 21 g
GOOD MERINGUE
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
Provided by sal
Categories Desserts Frostings and Icings
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 18.9 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 18.8 g
ITALIAN MERINGUE
Follow these simple steps to guarantee the softest, shiniest, silkiest Italian meringue
Provided by Adam Bush
Categories Dessert
Time 25m
Yield Makes 6 meringues
Number Of Ingredients 2
Steps:
- Whisk the egg whites using a stand mixer with a whisk attachment, or electric beaters in a large bowl, until they form stiff peaks.
- Put the sugar into a small pan with 4 tbsp of water and put over a low-medium heat, swirling the pan gently until the sugar is dissolved. Turn up the heat and simmer until it reads 120C on a sugar thermometer.
- Remove the syrup from the heat and turn on the whisk. Slowly and steadily pour the hot syrup into the bowl, avoiding pouring directly onto the beaters. Turn the bowl, if using electric beaters, to ensure all of the egg white is incorporated with the syrup.
- Once all of the syrup has been incorporated, continue to whisk the mixture for 2-3 minutes until thick and shiny
Nutrition Facts : Calories 120 calories, Carbohydrate 28.3 grams carbohydrates, Sugar 28.3 grams sugar, Protein 1.7 grams protein, Sodium 0.1 milligram of sodium
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.
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.
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
More about "basic italian meringue recipes"
BASIC MACARONS RECIPE - ITALIAN MERINGUE METHOD - LET …
From letthebakingbegin.com
4.7/5 (67)Total Time 1 hr 15 minsCategory DessertCalories 100 per serving
- Prep: Line two 15in x 21in baking sheets with parchment paper or a silicone baking mat. Preheat oven to 350F with the baking rack in the middle. Gather all of your ingredients and equipment.
- Next, fold the whipped meringue into the almond mixture, in 3 additions. Continue folding until the mixture falls off the whisk like lava, forming a thick ribbon, that you can draw a number 8 with. The mixture shouldn't be so stiff that it holds its shape, but it shouldn't be so loose that it dissolves into itself and does not maintain the ribbon. It is better to for the mixture to be slightly stiff than too loose.
- Fill the prepared piping bag fitted with the 5/8th inch round plain tip (Ateco 808) with the macaron batter. You can drape the empty bag over a tall glass to make it easier to fill the pastry bag.
- Bake:Place into a preheated to 350F oven and reduce the heat to 325F right away. Bake for 10-12 minutes (best to set the timer). Remove from the oven and allow to cool completely before removing off the parchment paper.How to know when macarons are ready: open the oven and touch the top of the macaron - if the top shell doesn't wiggle too much from the "foot" of the macaron, the macarons are ready. If it still wiggles, add 1 minute of baking time and check again. Note the baking time and set the timer for this time for the next batch.Bake the rest of the macarons in the same fashion, preheating the oven to 350F each time a new baking sheet is placed in the oven.
ITALIAN MERINGUE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine ItalianCategory DessertAuthor Lisa FeatherbyTotal Time 20 mins
- 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.
BASIC ITALIAN MERINGUE - SOPHIA'S KITCHEN
From sophiaskitchen.blog
5/5 (1)Estimated Reading Time 6 minsServings 6Total Time 1 hr 20 mins
- If you have time, the night before crack the eggs and store the egg whites in the fridge until the next day. This will make the egg whites ‘old’ and can help with getting a stiffer mixture. It is not necessary though so if you are reading this whilst wanting to prepare meringue right now, just skip this step.
- Insert the butterfly whisk attachment into the mixing bowl. Add the egg whites and cream of tartar.
- This is where the fun begins. It is all about a little preparation and timing in this recipe. You are basically cooking a sugar syrup and beating egg whites. Then you are combining the cooked sugar syrup with the beaten eggs.
WHAT IS ITALIAN MERINGUE? EASY RECIPE FOR ITALIAN MERINGUE ...
From masterclass.com
2.9/5 (40)Category DessertCuisine ItalianTotal Time 10 mins
- 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).
HOW TO MAKE ITALIAN MERINGUE - THE TOUGH COOKIE
From thetoughcookie.com
Estimated Reading Time 7 mins
BASIC MERINGUE RECIPE | MYRECIPES
From myrecipes.com
- Combine egg whites (at room temperature), vanilla, and cream of tartar in a medium glass or metal mixing bowl; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.
- Spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in each pie recipe.
- Note: A copper bowl is excellent for beating egg whites. The chemical reaction which occurs between the copper and egg whites helps to stabilize the mixture. Cream of tartar should be omitted when beating egg whites in a copper bowl.
BASIC ITALIAN MERINGUE | PUNCHFORK
From punchfork.com
4.6/5 (59)Total Time 10 minsCategory Dessert, DessertsCalories 132 per serving
NO FAIL ITALIAN MERINGUE - WITH LOTS OF TIPS! - ENTIRELY ...
From entirelyelizabeth.com
5/5 (5)Total Time 25 minsCategory DessertCalories 209 per serving
ITALIAN MERINGUE RECIPE - SERVES4.COM
From serves4.com
Cuisine Modern EuropeanCategory Dessert
[9.4/10] BASIC MACARONS RECIPE - ITALIAN MERINGUE METHOD ...
From coursemarks.com
9.4/10 (20)
EASY ITALIAN MERINGUE BUTTERCREAM - CHEF OF ALL TRADES
From chefofalltrades.com
5/5 (1)Total Time 45 minsCategory DessertCalories 625 per serving
ITALIAN MERINGUE | RICARDO
From ricardocuisine.com
5/5 (14)Total Time 10 minsCategory DessertsCalories 59 per serving
HOW TO MAKE ITALIAN MERINGUE RECIPE - EASY RECIPES
From recipegoulash.com
WHAT IS ITALIAN MERINGUE RECIPES - EASY RECIPES
From recipegoulash.com
BASIC MACARONS ITALIAN MERINGUE METHOD - ALL INFORMATION ...
From therecipes.info
BASIC ITALIAN MERINGUE RECIPE - SUGAR SUGAR CAKE SCHOOL
From learn.sugarcakeschool.com
BASIC ITALIAN MERINGUE RECIPE - GETRIDTALK.COM
From getridtalk.com
ITALIAN MERINGUE RECIPE EASY - TFRECIPES.COM
From tfrecipes.com
BASIC ITALIAN MERINGUE RECIPE | RECIPE | ITALIAN MERINGUE ...
From pinterest.ca
ITALIAN MERINGUE RECIPES
From tfrecipes.com
HOW TO MAKE ITALIAN MERINGUE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love