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Food/Recipes

Italian Meringue, seeking help

3 replies

kah22 · 21/05/2017 10:55

I'm quite confident at making French meringue, so I thought I'd try the other two: Italian and Swiss Meringue. However, I'm slightly confused with the Italian one

The instructions seem clear enough: make the sugar syrup and soon as the it reaches 122 c, pour it onto the egg whites in a thin, steady stream. I do this with my stand mixer running at medium speed. I'll increase the speed to high and let it run until cool. Allow to cool. But what next?

I made a large meringue nest but it never hardened, it just remained like whipped cream !

Ok I've read about using it as Italian buttercream but what do if I want to use it as a base for say a Pavlova ? Or simple meringue pastry. Can anyone give me baking times ?

As always many thanks

OP posts:
AndNoneForGretchenWieners · 21/05/2017 11:03

bake them for 45 minutes on gas mark 1 - theye should dry out sufficiently to use as nests.

kah22 · 23/05/2017 00:23

Many thanks

OP posts:
PassiveAggressiveLunchbox · 23/05/2017 00:40

I've only ever used the technique for making marshmallows, but a word of warning to make sure the sugar syrup pours straight down into the egg white and doesn't splatter off the beaters. Hot flying sugar syrup can be painful.

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