Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Italian · Desserts
Italian Meringue
A light and stable whipped egg white cream made with hot sugar syrup, perfect for decorating desserts.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Combine water and sugar in a saucepan and place over heat.
2
Once the syrup reaches 90°C, start whipping the egg whites with a pinch of salt to stiff peaks, add the citric acid, and continue whipping.
3
Boil the syrup to 118°C and pour the hot syrup straight from the heat into the whipped egg whites in a slow, steady stream.
4
Continue whipping the meringue until thick and glossy for a few minutes, depending on your mixer's power.
Comments
Log in to leave a comment.
No comments yet. Be the first!