Italian Meringue, the original recipe

Here is the original and easy recipe to prepare Italian meringue!

125 g of extra fresh large AIA egg whites

50 ml of water

1 pinch of salt

250 g of sugar

Description

In addition to the French meringue recipe, we cannot fail to suggest the Italian meringue, a true triumph of taste and sweetness that you can make at home with your own hands! The Italian meringue differs from the French one in the process which is more elaborate and requires the use of a food thermometer. You can serve the Italian meringue at a tea party, a Sunday brunch or at the end of a Sunday lunch.

Here is the original recipe to prepare the Italian meringue!

Procedure

Take a deep-bottomed saucepan and pour in the water, sugar and cook over low heat, stirring occasionally so that the sugar completely dissolves. Immerse the appropriate food thermometer in the water: the temperature to reach is 121°C. Once the temperature has reached 114°C pour the egg whites into a planetary mixer and with the help of a whisk, whip them until stiff. Once the syrup has reached the desired 121°C, pour half of it into the planetary mixer with the egg whites and increase the speed of the whisks.

After a few seconds, pour the rest of the syrup into the planetary mixer in a thin stream and continue to whip until the meringue has completely cooled and is dense, smooth and shiny. Now all you have to do is pour the mixture into a piping bag and on a baking tray covered with baking paper create small meringues.

Bake the meringues in a preheated oven at 70°C and let them dry for at least 4 hours making sure to keep the oven door ajar. Once the cooking is finished, let them cool completely for a couple of hours before tasting! Bon appetit!

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