Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, italian meringue. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Italian meringue is the most involved of the meringues because it requires a little bit of sugar cookery, but once you understand some meringue basics and have a good thermometer, it's as easy as meringue pie. Italian meringue is the most stable of the three because it requires hot sugar syrup to be drizzled into whipped egg whites so you get beautiful, fluffy peaks. It'll be satiny in texture and will give you tall, proud peaks when you frost your cakes or pipe onto a cake or tart.

Italian Meringue is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Italian Meringue is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook italian meringue using 3 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Italian Meringue:

1. Get free-range egg whites
2. Make ready caster sugar
3. Prepare icing sugar

It is most often used for piping on top of pastries and desserts such as baked Alaska because it holds its shape so well. Italian meringue is a bit trickier to make than French or Swiss meringues, but Italian meringue is very stable. Since it is made with sugar syrup that has been taken to the soft ball stage, it won't weep and deflate upon sitting like other meringues, which makes it Perfect for topping a pie. Italian meringue takes a little effort to make.

Steps to make Italian Meringue:

1. Pre heat oven to 110°C. Line a baking tray with greaseproof paper and lay aside for later
2. Tip the egg whites into a large mixing bowl and beat with an electric whisk untill fluffy but stands in stiff peaks
3. Turn up the speed, add in the caster sugar and continue beating for another 10-15 seconds. But don't over beat, it should be thick and glossy
4. Tip ¾ of the icing sugar into the bowl at a time and begin to fold it in. The mixture should now look smooth
5. Spoon the mixture into a piping bag, cut the tip off and pipe onto the baking tray
6. Place I to the oven and cook for 1 hour. The meringue should last for up to 2 weeks!
7. Enjoy👍

It can be used for smooth buttercream icing and crisp but chewy meringue nests. You will need a sugar thermometer. Meringue (/ m ə ˈ r æ ŋ /, mə-RANG; French pronunciation: [məʁɛ̃ɡ]) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour, or gelatin may also be added to the eggs. Italian meringue differs from French classic meringue - the recipe most home cooks will be familiar with - because the sugar is first melted into a syrup before being added to the egg whites.

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