Italian Meringue Recipe | Tyler Florence
Total time: 4 hours 40 minutes
Preparation: 10 minutes
Cooking: 4 hours 30 minutes
Ingredients
- 1 cup superfine sugar
- 1/3 cup water
- 5 egg whites, room temperature
- 1/4 teaspoon cream of tartar
Instructions
- In a small saucepan over low heat, combine the sugar and water and gently swirl until the sugar dissolvesavoid stirring.
- Raise the heat and bring to a boil; cook until the syrup reaches the softball stage (235240F). For accuracy, use a candy thermometer.
- To reduce crystallization, brush the inside of the pot with a damp pastry brush to remove any sugar crystals before the syrup boils.
- Place the egg whites in the bowl of a stand mixer and begin whipping on low until foamy. Add the cream of tartar, increase speed to medium, and whip until soft peaks form.
- With the mixer running, pour the hot sugar syrup in a thin, steady stream into the whipped egg whites. Continue beating until the meringue becomes thick, glossy, and holds stiff peaks.
- Use the meringue to top a warm cake or pie as desired and bake according to your recipe (if required).
Meringue Cloud Cookies
- Preheat the oven to 200F and line baking trays with parchment paper.
- Spoon or pipe the meringue onto the prepared sheets (use a star tip for decorative shapes).
- Bake for about 2 hours, until crisp. Turn the oven off and allow the cookies to remain inside until completely dry and cool.
Categories:
