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The ultimate recipe for a perfect Italian meringue
It can be annoying that when preparing the Italian meringue, it does not have the desired consistency. This can be due to the temperature of the syrup, as it must have an exact temperature, or due to other factors.
Sometimes it can happen to us that it is not so consistent, or it is lumpy, or it even happens that we do it, and it seems perfect, but the next day the syrup perspires. This happens when we don't know how to make Italian meringue correctly.
Be that as it may, this is a real annoyance for many pastry chefs or foodies. However, below we offer you the definitive recipe for a perfect Italian meringue. We will explain the steps to follow, ingredients and some additional tips and recommendations.
Ingredients to use for the Italian meringue recipe
300 grams of sugar.
150 grams of sugar.
Note: Measurements must be exact, so use of a scale is recommended to measure before adding ingredients.
What you need to be clear about before starting
You must bear in mind that the amount of sugar should always be double the amount of whites.
To know the exact point of the syrup, it is ideal to have a thermometer and have it on hand when making the meringue.
Keep in mind that egg whites are the enemy of fat. This implies that both the bowl and the whisk and when separating the whites from the yolks, they should not be contacted with the fat. This implies that none of the white can fall on the yolks to be used.
Steps to follow to make the Italian buttercream recipe
Note: Due to the length of this recipe, we will divide it into several parts so that the process is better understood.
Extraction of the whites and cooking of the syrup
Break the eggs, separate the white from the yolks and place the whites in a clean, dry bowl. Be very careful not to get any of the yolks into the bowl with the whites.
For the syrup, separate four tablespoons of sugar in a bowl and place the rest in a pot. Add enough water to cover the sugar in the pot. No more of this, because what we want is for the sugar to get wet.
Turn on the fire of the sugar and wait until the syrup comes to a boil. With the help of a thermometer, measure that the temperature is exactly 118º C.
When the syrup comes to a boil, with the help of the bubbler check if it is just right.
When you notice that the syrup is thick, but no bubbles can form yet, it will be time to beat the whites.
Beat the whites
Place the whites in a bowl and begin to beat, with the help of a mixer, at medium high speed.
When you notice that the whites begin to foam and be in the form of snow, it will be time to start adding the reserved sugar in the form of rain. It is the sugar that will help the meringue have structure.
Add the sugar little by little, sprinkling it in the bowl of the mixer every one minute while the whites continue to beat. At the end, slow down a bit to add the rest. Finally, increase the speed for 2 minutes.
Once you finish adding the sugar, lower the speed so that it does not go over the beat, while you check that the syrup is just right.
Preparation of the meringue
Once the syrup is at its point, it will be time to add it to the whites. To do this, the ideal is to add it in the form of a thread while the mixer works beating at high speed.
What remains is to wait for the meringue to cool while continuing to beat. To do this, simply touch the walls of the bowl to check its temperature.
When the bowl is at room temperature, it will be time to stop beating.
To confirm that the meringue is ready, what we will do is turn the bowl, if the meringue does not fall, it means that the meringue is ready.
Finally, place the meringue in a pastry bag and decorate your desserts, cakes, pastries or cakes to your liking.
Additional Recommendations and Tips for a Perfect Italian Meringue Recipe
While the syrup is preparing, remember that the whites should not be whipped yet. It is very important that both preparations are in unison. When the syrup is at its point, it will be time to beat the whites.
In case you want to take your meringue to the refrigerator, the ideal is to cook it at 121º C.
When the syrup begins to boil, do not beat the whites, because in this way the whites can be cut when we over-mix.
When adding the syrup to the beaten whites, it is best to do it little by little and in the form of a thread, otherwise it may break the whites of the whites due to the heat. In addition, it must be beating at maximum speed.
How to check the syrup point without a thermometer
For this, it will be necessary to make a homemade bubbler. To do this, we will use the handle of a spoon or spatula that has a hole on top.
Put the handle of the spatula or spoon in the syrup, take it out and blow to see if a bubble forms. If the bubble forms, we will know that the syrup is at its exact point to make our meringue.
Another way is to take a piece of aluminum foil and fold it into a roll. Make a closed roller on one of the ends and screw to close. With this improvised bubbler, we dip in the syrup and blow to form a bubble.
Conclusions of the Italian meringue recipe
As you may have noticed, preparing Italian meringue is very simple, because you just have to have a thermometer or bubbler on hand and follow our recommendations. Therefore, our final suggestion is that you try to prepare it at home to decorate your desserts.
