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
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Food/Recipes
Italian Meringue, seeking help
3 replies
kah22 · 21/05/2017 10:55
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