There are 3 types of meringue. I usually use the French one for my pavlovas. Here I experimented with some leftover Italian meringue from a tarte au citron i made a couple of days ago. It was a beautiful discovery! Watch till the end to see how it tasted and how it looked on the inside.
Meringue
Prep time:
Cook time:
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- Ingredients
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- Nutrition
BY YASMINE IDRISS
There are 3 types of meringue. I usually use the French one for my pavlovas. Here I experimented with some leftover Italian meringue from a tarte au citron i made a couple of days ago. It was a beautiful discovery! Watch till the end to see how it tasted and how it looked on the inside.
Ingredients
Italian meringue recipe
- 80 ml water
- 250 gr caster sugar
- 100 gr egg whites
- (If using 5 egg whites, it’ll be double the sugar and the water)
Method
- 1)
Pour the water into a very clean saucepan.
- 2)
Gently add the sugar, avoiding splashes.
- 3)
Slowly heat the mixture. Use a sugar thermometer without touching the side or the bottom of the pan.
- 4)
When the syrup reaches 114 C, beat the egg white with the whisk attachement at high speed.
- 5)
When the syrup reaches, 121 C, remove the saucepan from the heat, and pour the syrup into the egg whites on the side of the mixer bowl in a thin stream while beating.
- 6)
Continue to beat until the mature cools down completely.
- 7)
Shape on a baking tray lined with non-stick baking paper.
- 8)
Bake in a preheated oven at 110C for 45min then reduce the temp to 75C and keep baking for 2-3 hrs up to 4hours- where you can further reduce the temp to 50C! That is what I used to achieve the caramelized bottom part of the pavlova.
- 9)
Switch off the oven and let cool completely inside the oven with the door slightly ajar.
- 10)
For people on hot countries, make sure it’s not a humid day and/or use A/C.
- 11)
Keep airtight for 2-3 days.