Welcome to Paulina Kitchen, friends and friends from the Internet! In today's episode we will see how to make Italian meringue step by step so that it is perfect in its consistency and flavor!
The Italian meringue is the most complicated to do , but it is worth it (it is also not as difficult as it is said by there)! Once you learn to do it you will not want to do any other. It is the ideal to decorate your sweet cakes and cakes, and can also use it for Lemon Pie . A while ago we saw the difference between the different types of meringue that exist (French, Swiss, Italian) and we already know that the Italian is the best.
Why is Italian meringue the best?
First because by adding an syrup to 118 ° we cook the egg, and there is no risk of anything. Second is much firmer and brighter, you can decorate what you want and it will last much more! Third ... because yes. Try doing it at home and they will see what I'm right!
To the Italian meringue recipe they gave a reputation to be super complicated , which the most common is not going well, since they do not know what? ... is not so much Mabel! He only has a couple of secrets, if you consider them you will not have to worry, I promise!
7 tricks for the perfect Italian meringue recipe:
- Everything you use to beat the whites must be very clean (bowling, blender, spatula ... whatever is in contact with the whites!). Without fat remains, and that includes yolks. If it has even a little bit of the rest of this, the whites are not going to be mounted and nothing makes sense.
- To make the syrup it is preferable to use a pot or pot that has the wide “mouth” so the water evaporates and the point we want is reached!
When you put the sugar next to the sugar, let it rest for about 5 or 10 minutes. Thus dissolves better. Another thing that will help make the ideal syrup is putting it over medium heat, so it does not reach 118 ° before the sugar dissolves well. - The measures for the perfect Italian meringue are: a clear and twice its weight in sugar. The whites measure approximately 30 gr, so you have to put 60 of sugar. And as for water is simply covering the sugar. Do not go hand!
- Adding a few drops of lemon, glucose or cremor tarto will serve to make the Italian meringue harden, lose water or be porous.
If you are going to add the lemon juice, exprise it apart, before adding it. So does not fall or pulp or part of the peel. - You should not let the syrup cool ! As soon as we reach the point we are looking for, you must add to the clear.
It is added in the form of a thread so that it does not cook the whites, already high speed to begin to cool as we add it.
If you add it suddenly, the shake is lowered and everything will be chaos and crying and now what I do with this (Budin, always Budin. Nor do you think of throwing it!) - Once you start beating, don't stop . If you interrupt it you can also get off and maybe you can't go back.
- About the end you can add essences or dyes . Take into account the fats: no fats in your meringue!
They should not be based on oil, but it becomes liquid.
What happens if you ruin your meringue?
If you read the advice you put you, you can see that when it goes wrong it falls. And if love falls everything around the song falls ... well, if the meringue is lowered you can use it to make muffins, or Budines ... it has nothing more height, it has nothing wrong. Only it does not work for Italian meringue, poor thing! Well, to the Italian meringue recipe ladies and gentlemen!
Ingredients
- 240 gr of sugar
- 4 egg whites
- 80 ml of water
- Some teaspoons of lemon juice
How to make Italian meringue in 6 steps
You are not going to fail, I assure you!
- Put a pot with sugar and water over medium heat. When it breaks boil start to beat the whites.
- Beat the whites next to the lemon drops (this will serve to stabilize the whites and so they do not get off) until they are about to snow.
To take into account: it depends on each blender and the power that each has. If you don't know how long it takes to get to the snow point, you should start beating the whites before starting to make the syrup and when it comes to the snow point they reserve until they have it. - When the syrup reaches 118 °. Check with a thermometer or getting a little with a spoon and, if a ball is formed with the syrup is that it is already! Be careful fingers, don't burn!
- While the blender continues to beat, add the syrup very gently, in the form of a thread. The blender has to be at maximum speed.
- Once the entire syrup has been incorporated, continue beating until a brilliant and dense Italian meringue. When the bowl is almost cold it will be!
- When picos are achieved with the meringue and do not fall from the Batter's Globe ready! It's ready!
Hello Paulina I love your recipes, the Italian meringue was always my favorite, it was spectacular but some time ago when I do it, it is beautiful very firm until I added the dye and there I water to me ppr that can be happening this? thank you
Spectacular! It is the first time I do it and it went perfect. Thank you!!
Hello Paulina, you can recover if water gives off ..?
Paulina, I want a meringue to decorate cake that is firm but not hard merengue style, does that work for me ?????
I suggest the syrup! waaaaa… 🙁…
Hello! It is the first time I do it and it was perfect. Thank you!
I love you Paulina! S the first time I do it and I was very afraid and it went perfect! I weighed the whites and sugar and it remained as pastry. Thank you so much.
How long can be left in the resident without being ugly
Spectacular Paulina All your explanation !! Your tips served me in this recipe. I achieved the best Italian meringue in minutes and it was the first time I did! Thank you!!!
We did it and it went well! Thank you!
What amount is recommended to decorate a rectangular 30 x 28 cm cake ???????. Thank you
With hand blender it is the same?
Xq does not have so much power ..?
Thanks for the recipe.
Thanks Paulina !!! It had terror of Italian meringue, but with your advice and steps it was great and it really is not difficult
My first time and it was great. Thank you!!!
First he says… ”A few teaspoons of lemon”
and in development he says… ”Limon droplets” Desidite Paulina, Desidite hahaha
Thanks Paulina !!!! If I don't have a lemon, how much I put on a tartar or glucose crumb
How is what plenty of to make muffins used?
The first meringue in the story that I leave !!!!! WHAT GENIA PAULINA !!!! ??????
Thank you!!! First I have laughed with the story! What a good writer you are! And second I have followed the recipe and it has happened to me very well, I think I lack consistency, but still bright and beautiful. The next one will try by beating a little more!
Hello Paulina, I am Betty de Neuquen and today for the first time I made the Italian meringue with your indications for a lemon foot. I'm happy you don't know how much. Perfect ? How good it is to learn. You are a layer. Thank you
It is not clear to me how much syrup (and quantity of sugar and water for syrup)
It was barbaric. When I wanted to use it cold, it was described, I wasn't creamy. Where did I fail?
How do I not go smoothly, and is it cut?
I did it without saving any kind, and it went perfect !! Thank you very much for sharing?
Hello Paulina, I have a theme with the Italian meringue. I get beautiful with your recipe. But when the short I cannot prevent merengue from getting stuck to the knife or the spatula. I tried to heat the knife in hot water and it didn't work for me.
I did it! It is the first time that I get so well and not lose water. I had an epic foot lemon. Thank you!
How do I prepare the muffins or Budines with the meringue that was left over? It went great but I was very over!
Thanksssssss, I started almost trembling, the first time I do it, I came out
Hi Paulina, I did it once following all your tips and was super nice. Today I promised to do it for a birthday cake, and you have to leave fantastic !! A question, instead of lemon, can I put sodium bicarbonate at clear? Thank you so much!!