Italian Meringue Recipe For 4 In Grams And Ml Measurements
Italian meringue is a kind of meringue created by incorporating hot sugar syrup into whipped egg whites. It is renowned for its durability, glossy appearance, and silky texture. Italian meringue is an essential ingredient in various desserts and is extensively used in baking and pastry.
Italian meringue has a variety of uses and is often used as part of desserts such as shuffles, mousses, and buttercream frostings. It can be baked to make meringue shells that are light and airy and used to make a delicious topping for tarts. It is often cooked using a torch or the oven for a stunning final.
Its ability to keep its shape, withstand heat, and give a silky and creamy texture makes Italian meringue a favorite among pastry bakers and chefs. It gives a sense of elegance and sophistication to desserts while providing a wonderful combination of sweetness and lightness.
Italian Meringue Dish History
Origins Of Italian Meringue
Italian meringue, also referred to as meringue Italian, is a meringue that has its roots in French and Italian culinary traditions. Although the exact source of meringue is not known for certain, the methods used to make Italian meringue evolved as time passed and became popular in the latter part of the 19th and early 20th centuries.
French And Italian Culinary Heritage
The French and Italian culinary traditions have long been praised for their exquisite desserts. Meringue is a blend of whipped egg whites, and sugar is a staple across both cuisines for long periods of time. The French were famous for their proficiency in creating meringue-based desserts. The Italians developed their methods and variations.
Development Of The Italian Meringue Technique
The process for making Italian meringue was born out of the need to make a more solid and flexible meringue compared to typical French meringue. French pastry chefs, as well as Italian bakers, tried a variety of techniques to increase the consistency and stability of meringue.
The Introduction Of Hot Sugar Syrup
The breakthrough in the creation of Italian meringue was the introduction of hot sugar syrup. The concept was to put the hot syrup into the egg whites that had been whipped and cook the egg whites, forming a stable meringue. The hot sugar syrup makes the meringue pasteurized and safe to eat.
Adoption By Italian Pastry Chefs
Italian pastry chefs adopted the method of adding hot sugar syrup to egg whites that were whipped, resulting in what is now referred to as Italian meringue. They recognized the strength, soft texture, and ability that Italian meringue could provide in pastry and dessert making.
Popularity In French Pastry
While the method of Italian meringue was embraced and refined by Italian pastry chefs, it gained recognition and acclaim in French pastry too. French chefs were enthused by the durability and flexibility of Italian meringue and incorporated it into their menus, making it an integral ingredient in delicate desserts.
Influence On Other Meringue Techniques
The advent of Italian meringue had a huge influence on meringue methods. Bakers and chefs worldwide began incorporating the hot syrup technique into their recipes, adjusting and experimenting with new combinations and variations.
Continued Relevance In Modern Pastry
Italian meringue is a cherished technique in the world of baking and pastry. Its durability, lustrous appearance, and silky texture make it a crucial ingredient in a myriad of desserts. It is still utilized by professional pastry chefs and home bakers to make exquisite and elegant desserts.
Constant Evolution And Creativity
While the fundamental technique for Italian meringue remains unchanged, its uses and variations continue to grow. Bakers and chefs experiment with flavors, colors, and various applications to create original and creative desserts. Italian meringue continues to stimulate imagination and challenge the limits of pastry art.
Italian Meringue Recipe For Four People
- 200 grams of sugar granulated
- 60 milliliters of water
- 120 grams of egg whites (about four large egg whites)
- A pinch of tartar cream (optional)
- 2.4 ml vanilla extract (optional)
- In a small pot, mix the granulated sugar with water. Place the pan over low heat and stir until the sugar completely dissolves.
- Attach a candy thermometer to one side of the pot, ensuring the edge is completely submerged within the sugar mixture. The heat should be increased to medium, and then bring the mix to a simmer without stirring.
- While the syrup for sugar is heating, put egg whites into a dry, clean mixing bowl. If you want, add a pinch of cream of tartar to help stabilize the meringue.
- Utilizing an electric mixer, start whisking the egg whites at moderate speed until they attain soft peaks. Soft peaks are achieved when the mixture retains its shape but slowly folds after the beaters have been lifted.
- If the syrup for sugar is at 118degC (245degF) on the candy thermometer, take it off the oven.
- With the mixer set to medium speed, slowly pour the hot sugar syrup into the egg whites in a steady, slow stream. Make sure to spread the syrup evenly between the edges of the bowl and the beaters to prevent splashing.
- Whisk the mixture at medium-high speed until the meringue has reached a stiff peak. Stiff peaks are created when the meringue has a glossy appearance, holds its shape, and is straight when beaters are removed.
- If you wish If you would like, add vanilla extract, and whisk until fully in.
The Italian Meringue is finally ready to be used! It is a great choice in pies or tarts, piped over desserts, or baked to make meringue shells. If you wish, the meringue can be cooked with a torch in the kitchen for an amazing caramelized look.
Can I use a different type of sugar?
It’s best to use granulated sugar for this recipe as it dissolves easily and creates a smooth texture. Alternatives like brown sugar or powdered sugar may affect the consistency and flavor.
Can I use salted butter instead of unsalted butter?
It’s recommended to use unsalted butter in this recipe to have better control over the saltiness of the buttercream. If you only have salted butter, you can use it, but reduce or omit the added salt in the recipe.
Can I make Italian Meringue Buttercream in advance?
Yes, you can make the buttercream ahead of time. Store it in an airtight container in the refrigerator for up to a week. Before using, bring it to room temperature and re-whip it to restore its smooth texture.
Can I freeze Italian Meringue Buttercream?
Yes, you can freeze the buttercream. Place it in a freezer-safe container or bag and freeze for up to 3 months. Thaw it in the refrigerator overnight, then bring it to room temperature and re-whip before using.
How can I flavor the buttercream?
You can add different flavorings to the buttercream, such as extracts (vanilla, almond, etc.), citrus zest, melted chocolate, or fruit puree. Add these flavorings after incorporating the butter and before the final beating.
Can I color the buttercream?
Yes, you can add food coloring gel or liquid to tint the buttercream. Start with a small amount and gradually add more until you achieve the desired color, mixing well after each addition.