Italian Meringue

Step-by-step cooking

1. Step 1:

   

   How to make Italian meringue? Prepare everything you need for this! Separate the whites very carefully from the yolks, trying not to get a drop of yolk. If the yolk gets into the whites, they will not rise to the desired consistency. Proteins should preferably be taken at room temperature - these are whipped faster.

2. Step 2:

   

   Combine sugar with water in a small ladle and put it on fire. bring to a boil. A cooking thermometer is necessary for the correct consistency of the syrup. Keep it in the syrup, without touching the bottom, until the desired temperature is reached. I do not advise you to orient yourself in cooking syrup on a caramel ball. While you cool it and taste it, the syrup cooks and its temperature changes.

3. Step 3:

   

   Boil the syrup to 121 degrees. During this time, the water will evaporate and sugar will remain. Let the boiling mass stop boiling so that all the bubbles settle. Large bubbles can spoil the structure of the finished meringue. When the shiro reaches 109 degrees, start whipping the whites. At first at a low speed. Gradually turn on the mixer to the maximum. The proteins should be whipped into a good, fluffy foam.

4. Step 4:

   

   Without stopping whipping, pour in a thin stream of sugar syrup. Try to pour it along the edge of the bowl without getting on the whisk. Continue whisking for a few more minutes until smooth, shiny and stable. You will notice that the mass began to gather around the corolla. If you lift the whisk with cream, then the meringue will not bend and stretch down. She is very stable.

6. Step 5:

   

   The finished meringue can be painted in any color, using food coloring. At this stage, meringue can be used to decorate cakes and pastries. This is a full-fledged protein cream. Jewelry made from such a cream keeps its shape well. And you can make meringue meringue by drying it in the oven.

7. Step 6:

   

   Using a pastry bag with various nozzles, place various shapes on a baking sheet covered with parchment and put the baking sheet in the oven, preheated to 90 degrees for 1.5-2 hours. Meringues should not be baked. They should dry out. At high temperatures, they will burn. Determine the exact time and temperature of baking according to your oven.

8. Step 7:

   

   Such cakes are very tasty as an independent dessert and they can be stored in a closed glass container for up to 3 months. But they can also be used to decorate confectionery - cakes or pastries. But at the same time they can not be spread on a wet cream - they will melt. For decoration with such meringues, a cake filled with chocolate or butter cream is suitable. Have a nice treat!