Italian meringue

Italian meringue

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Desserts
Makes
1 pavlova, 1 baked alaska or 10 meringue nests

The smoothest meringue comes from the Italian method (also called boiled meringue) as the boiling sugar cooks the whites when added. It does take a lot of whisking, but it’s worth the effort.

Ingredients

Quantity Ingredient
350g white caster sugar
30g glucose (optional)
6 egg whites

Method

  1. Pour 80ml water in a pan, then add the sugar and glucose, if using. Place over a moderate heat and stir the mixture until it boils. Skim the surface and wash down the sugar crystals which form inside the pan with a brush dipped in cold water. Now increase the heat so that the syrup cooks rapidly. Insert the sugar thermometer to check the temperature.
  2. When the sugar reaches 110°C, beat the egg whites in an electric mixer until stiff. Take the sugar off the heat when it reaches 121°C.
  3. When the egg whites are well-risen and firm, set the mixer to the lowest speed and gently pour on the cooked sugar in a thin stream, taking care not to let it run onto the whisks. Continue to beat at low speed until the mixture is almost completely cold – this will take about 15 minutes. The meringue is now ready to use.
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