PASTRY COURSE. LESSON EIGHT: Italian Merengue

Greetings friends Stemians. Today I will show you how to prepare an Italian meringue that will suit you perfectly.

For this you will need the following ingredients:

• 4 egg whites or 120 grams (try to weigh them so that you use twice their weight in sugar)

• About 240 grams of sugar (double the weight of the whites)

• 80 ml of water (one third of the weight of sugar)

• 10 ml of lemon juice

• 10 grams of salt

• 10 grams of cream of tartar

• 2 tbsp powdered sugar

To start you must mount the egg whites with a quarter (¼) of the sugar: 60 grams in this case. Add salt, lemon juice and cream of tartar.

Then in a small pot you must prepare the syrup with the remaining sugar with one third of water (80 ml). Heat the syrup taking care that it is always kept transparent, to ensure that it does not exceed 120 ° C. The approximate time is 7 to 10 minutes, when you seeing that the syrup is thick and bubbly, then it is ready, to try you should take a teaspoon and pour it into a glass of water if it falls slowly and crystallizes little by little, the syrup ready.

At this time the whites must have reached their point of sigh, you must add a cda. of powdered sugar and then add the syrup at 120 ° C as yarn. You must beat at maximum speed for 10 minutes. This time is required, for the meringue to lower the temperature, take enough air and a hard consistency until it reaches room temperature. Add the second tablespoon at the end. Of pulverized sugar, this will give shine to the mixture.

The Italian meringue is a pasteurized mixture, it lasts up to three days in the refrigerator. It serves to decorate cold cakes and cupcakes. Take the test and comment! Infinite blessings for all!