Forum Making Italian Meringue
Posts:
11/27/2014 - 12:37
#1
That's the Italian way of cooking meringue (a hot sugar syrup is drizzled into egg whites as they whip). There are various methods to create meringue. For french it is made by simply whipping egg whites and sugar, For swiss, the whites and sugar are gently heated in a double boiler while cooking. And the other was the one I mentioned, the Italian way. Either of the three are useful in their own way. I've tasted those three recipes and I can't choose which one is superior to other. But I prefer Italian. 
Posts:
11/25/2014 - 11:36
#2
Can this be done belmow is a recipe ive used before without help of Thermimix, has someone tried with.
- 01
- Combine sugar and 200ml water in a small pan and bring to the boil, stirring continuously with a wooden spoon until sugar dissolves.
- 02
- Reduce heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals.
- 03
- Cook until syrup reaches 115C (soft ball stage) on a thermometer (10-15 minutes).
- 04
- Start whisking eggwhites with cream of tartar in the clean, grease-free bowl of an electric mixer until soft peaks form.
- 05
- Meanwhile, bring sugar syrup to 121C (hard ball stage). Increase speed to high and with motor running, gradually pour syrup into meringue. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (15-20 minutes).