ITALIAN MERINGUE FOR MERINGUE PIES
Provided by Marcela Valladolid
Categories condiment
Time 15m
Yield About 6 cups (enough to top a 9-inch pie)
Number Of Ingredients 4
Steps:
- Put the sugar, 1/4 cup water and the corn syrup into a small saucepan and stir until the sugar is dissolved. Bring the mixture to a boil over medium heat and cook, without stirring, until the syrup registers 240 degrees F (soft-ball stage) on a candy thermometer, about 5 minutes.
- Meanwhile, while the sugar is cooking, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-low speed until foamy, about 1 minute. Sprinkle in the cream of tartar and increase the mixer speed to medium; whisk until soft peaks form, about 3 minutes.
- When the syrup reaches the correct temperature, reduce the mixer speed to low and slowly drizzle the hot syrup down the inside of the mixer bowl in a slow, steady stream (be sure not to let the syrup hit the whisk to avoid splattering). Increase the mixer speed to high and whip until the whites are stiff and glossy, about 4 minutes.
- Use the meringue immediately to top a lemon meringue pie.
ITALIAN MERINGUE (MAGNIFICENT PIE MERINGUE)
This very stable meringue is incredibly versatile - it makes magnificent billowy white peaks to brown as you wish. It is a large recipe - 6 egg whites - so that you have an abundance of this great meringue. Of course, you can easily halve this recipe.
Provided by Shirley O. Corriher
Categories Dessert Soufflé/Meringue Egg Vanilla Vegetarian Dairy Free Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield Makes enough meringue for two 9-inch (23-cm) pies or one "Mile-High" meringue
Number Of Ingredients 9
Steps:
- Place a shelf in the middle of the oven. Place a baking stone on it and preheat oven to 375°F/191°C.
- In a small saucepan, heat the cornstarch and ⅓ cup (79 ml) cool water over medium heat, stirring steadily with a whisk until thick and cloudy. Reserve until needed.
- Read Egg-White Foams and Meringues At a Glance (see below). Follow precautions - scrupulously clean bowl and beater.
- In a mixer with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form when the beater is lifted. Add in ¼ cup (1.8 oz/50 g) sugar and continue to beat.
- In a heavy unlined saucepan, stir together remaining 1¾ cups (12.3 oz/347 g) of the sugar, the corn syrup, and ½ cup (118 ml) water. Bring to a boil, rinse down the sides of the pan with the water on a pastry brush. Attach a candy thermometer to the saucepan, and continue to boil the syrup until it reaches 248°F/120°C (hard-ball stage).
- Continue beating whites until stiff peaks form. Ideally, have the whites stiff when the syrup reaches 248°F/120°C. Rinse a 2-cup (473 ml) heatproof glass measuring cup with a spout with the hottest tap water and dry well. When the syrup reaches 248°F/120°C, carefully pour the syrup into the cup. Drizzle the hot sugar syrup into the meringue while beating on medium speed. Try to avoid drizzling the syrup on the beaters or the sides of the bowl. The meringue will swell dramatically and fill the whole bowl. Beat until the meringue has cooled, about 10 to 13 minutes. Beat in the vanilla and salt, then beat in about 3 tablespoons (45 ml) of the reserved cornstarch paste, 1 tablespoon (15 ml) at a time. The meringue is essentially cooked but it is still snow white. It is the perfect palette for a masterpiece.
- Spread the meringue on the pie. Place the pie in the middle of the oven and bake for about 10 minutes - just until the ridges are brown - then remove from the oven and touch up with a blowtorch as desired. (I think that you have to be very experienced to brown a meringue with a blowtorch alone. It is easier to bake just until you start getting color on the ridges, then pull out of the oven and touch up with the blowtorch.)
- Egg-White Foams and Meringues At a Glance
- What to do? Use scrupulously clean bowl and beaters for egg whites. Use fresh egg whites. Why? Any oil or grease will wreck an egg-white foam.
- What to do? Use room-temperature eggs. Why? Warmer eggs are easier to separate. The length of time it takes to beat egg whites is inversely related to how cold the whites are. The colder the whites, the longer the beating time.
- What to do? Separate the eggs using the three-bowl method. Why? Even a trace of egg yolk will deflate an egg-white foam.
- What to do? Use a copper bowl or add ⅛ teaspoon cream of tartar per egg white. Why? To get a more stable foam that will hold up better in cooking.
- What to do? For meringues, add the sugar when soft peaks form when the beaters are lifted. Be sure to add sugar then-do not wait until too late. Why? Adding sugar too early reduces the volume and increases beating time. If you wait too late to add sugar, meringue can dry out and will not expand.
- What to do? Do not overbeat egg whites. Beat them only until they are still moist and slip a little in the bowl. Why? Overbeaten egg-white foams become dry and rigid and will not expand in a hot oven.
- What to do? Stir tapioca starch into the sugar or make a cornstarch paste and beat in the paste after adding the sugar. Why? Starch prevents the meringue's shrinking when baked and prevents tearing when the meringue is cut.
ITALIAN MERINGUE BUTTER CREAM
A great butter cream recipe that is not too sweet and worth the fiddling around to make
Provided by rajarmey
Time 25m
Yield Makes Enough to fill Wiltons Tasty fill cake tin
Number Of Ingredients 5
Steps:
- Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245o F or the firm ball stage. Never leave the kitchen when you are cooking sugar, and be stingy with your time spent away from the stovetop. It is very important that you watch it or it may burn. Another thing to do is to swirl the syrup. Don't stir it or whisk it, just gently swirl the pan by the handle to ensure that the sugar crystals are evenly distributed and dissolved
- While the sugar is cooking, pour the egg whites into the bowl you plan to whip the icing in, then wait for the syrup to come to about 230F-235F. Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat
- Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
- Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature
- During this time fill the pot the syrup cooked in with water and bring it to a boil to remove the hardened sugar from the sides. Toss in the candy thermometer too, while you're at it
- Beat in butter by the tablespoon using a medium speed. The butter will deflate the frosting a bit. After all of the butter is added, turn the speed up to high. The whole process will take about 10-15 minutes, but you will begin to see the buttercream go through stages after all of the butter is added. First it will deflate and become soupy, then thicken, then curdle, then thicken to the final stage. If, for some reason your buttercream does not progress from the "soupy" stage (typically due to adding the butter too quickly or the butter/meringue being too warm), simply place your work bowl in the fridge for 7-10 minutes before whipping again
- Add in desired flavourings Flavourings • Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract. • Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract. • Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee. • Also use jams to flavour buttercream, but be sure that they are quite thick as too much liquid will cause the buttercream to break down so be careful when adding jams and drop in about a tablespoon at a time
- Leftover buttercream may be kept in the refrigerator for a week or two or frozen, well wrapped, until needed. Just be sure to bring it to room temperature and whip well with a beater before using
BASIC ITALIAN MERINGUE
Italian meringue's unwavering stability allows the resulting desserts to be finished in the oven, frozen, or torched to dramatic effect. Use this to make our Lemon Meringue Semifreddi and Neapolitan Baked Alaskas.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers 248 degrees on a candy thermometer.
- Meanwhile, whisk whites with a mixer on low speed until foamy. Add salt and cream of tartar. Increase speed to medium, and whisk until soft peaks form, about 8 minutes.
- Reduce speed to low, and pour hot syrup down side of bowl in a slow, steady stream. Increase speed to high, and beat until mixture stops steaming, about 3 minutes. Use immediately.
ITALIAN MERINGUE
This is the meringue recipe that came with my stand mixer. It is a Wolfgang Puck recipe, that has worked very well for me. This will make one HUGE "mile high" pie, or two 9" regular pies. It sets up perfectly and never weeps. Oh, it is also great for Baked Alaska!!
Provided by SkinnyMinnie
Categories Pie
Time 20m
Yield 1 mile high pie
Number Of Ingredients 4
Steps:
- Place the egg whites in the bowl of a stand mixer with the wire whisk attached. Make sure the bowl is dry and clean.
- In a small saucepan with a candy thermometer attached, heat the sugar and water to 210º.
- Turn on the stand mixer to speed 3 (medium low) and start whipping the egg whites.
- When the egg whites are almost at soft peaks, add the pinch of salt.
- Continue to heat the sugar and water to 240º - this is soft ball stage.
- With the mixer STILL ON, carefully pour the hot sugar liquid into the beating egg whites. GO SLOW and be consistent - a slow steady stream.
- After all of the sugar mixture is added, increase the speed of the mixer to about 4 (medium high) and beat until the bowl is cool to the touch. This could take anywhere from 5 to 10 minute.
- Scrape the meringue onto the pie or pies quickly. Once the meringue sets up, it becomes hard to work with. If this happens, just put it back into the mixer and whip until stiff peaks form again.
ITALIAN MERINGUE
Steps:
- In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
- In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.
- With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake as directed.
- For Meringue Cloud Cookies: Preheat oven to 200 degrees F. Line baking sheets with parchment paper. Dollop spoonfuls of meringue onto baking pans, alternatively you may use a pastry bag with a star tip. Bake for 2 hours until crisp. Turn off the oven and allow meringues to cool and completely dry out.
ITALIAN MERINGUE
Make and share this Italian Meringue recipe from Food.com.
Provided by Queen Dragon Mom
Categories Dessert
Time 20m
Yield 1 pie or tart
Number Of Ingredients 4
Steps:
- Bring sugar, corn syrup and enough water to wet to a boil.
- Remove from heat at softball stage (240 degrees).
- Pour into a heatproof measuring cup.
- Meanwhile whip egg whites to stiff peaks.
- Continue whipping whites while very slowly pouring sugar syrup into mixer bowl.
- Be careful not to pour on whisk as it will splatter on to the sides of the bowl When sugar is fully incorporated, whip on low speed until cool.
Nutrition Facts : Calories 1764.1, Fat 0.4, Sodium 409.1, Carbohydrate 428.8, Sugar 371.4, Protein 26.5
More about "italianmeringue recipes"
HOW TO MAKE ITALIAN MERINGUE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Estimated Reading Time 1 min
WHAT IS ITALIAN MERINGUE? EASY RECIPE FOR ITALIAN …
From masterclass.com
2.8/5 (49)Category DessertCuisine ItalianTotal Time 10 mins
- 1. Make the sugar syrup: In a medium saucepan, combine sugar with ⅓ cup (72g) water and set over medium heat, stirring to dissolve the sugar. Boil the sugar with the water to the soft ball stage, 240–250°F, then remove from heat. 2. Meanwhile, in the clean bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on high speed until foamy. 3. Slowly stream the hot sugar syrup down the side of the bowl into the egg whites with the mixer running on high speed. Whisk until the meringue forms soft peaks and the bowl feels slightly warm to the touch. When you lift the whisk up, the meringue should still be warm and hold its shape. If it’s cold, you’ve gone too far!
- To make your Italian meringue into buttercream, switch from the whisk attachment to the paddle attachment and add 2 cups of room-temperature butter one tablespoon at a time, mixing after each addition. Continue to mix until smooth and fully incorporated, then switch back to the whisk attachment and add 2 teaspoons vanilla extract, whisking until fluffy.
- Learn more about the fundamentals of pastry making with Chef Dominique Ansel [here](https://www.masterclass.com/classes/dominique-ansel-teaches-french-pastry-fundamentals).
ITALIAN MERINGUE COOKIES - AUTHENTIC ITALIAN RECIPES
From authenticitalianrecipes.com
- Combine the water and the sugar into a saucepan and let it sit on low heat. Keep stirring the mixture until the sugar dissolves.
- When the temperature of the sugar syrup reaches about 230°, place the egg whites in a large mixing bowl and start whisking together with an electric mixer at medium speed.
ITALIAN MERINGUE MACARONS SHELLS - EVERYTHING MARINA
From everythingmarina.com
- In the bowl of a food processor, add almond flour and powdered sugar. Pulse twice then process for about 2 min. Sift into a large bowl, discarding about one tsp of almond flour that does not fit through the sieve.
- Pour first portion of egg whites over the mixture of powdered sugar and almond flour into large bowl. Stir well, it will be thick. Set aside.
- Place the remaining egg whites in a clean mixer bowl fitted with whisk attachment. Do not turn on!
HOW TO MAKE A MEMORABLE LEMON MERINGUE PIE - FOOD NOUVEAU
From foodnouveau.com
- For the hazelnut press-in crust: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom and set it on a baking sheet. In the bowl of a food processor, add the flour, hazelnuts, powdered sugar, lemon zest, and salt. Process until the hazelnuts are finely ground. (If using ground hazelnuts, simply combine the ingredients in a large mixing bowl.) Drizzle the butter over the flour and nut mixture. Stir with a fork until the butter is well incorporated and the mixture is moist. Press the mixture onto the bottom and up the sides of the tart pan. Bake for 20 minutes, or until the crust is lightly golden. Remove from the oven and set aside, leaving the oven on.
- Pour the lemon filling into the pre-baked pie shell. Bake for 12 minutes. Remove from the oven and set over a cooling rack. When the pie comes out of the oven, the filling will still be jiggly. It will firm up as it cools.
- How to Toast and Peel Hazelnuts: Place the hazelnuts on a baking sheet lined with parchment paper and bake at 350°F (170°C) for 15 minutes, giving the tray a good shake every five minutes. When the skin of the hazelnuts is shiny and crackled, remove from the oven and transfer to a clean kitchen towel. Close the towel up into a bundle and rub the hazelnuts against one another vigorously to remove the skin. Open the towel and pick up the peeled hazelnuts. Some bits of skin will remain but that’s ok! Keep the peeled hazelnuts in an airtight container in the fridge until ready to use.
ITALIAN MERINGUE - PASTRY CHEF ONLINE
From pastrychefonline.com
- Put your sugar, corn syrup and enough water to make things wet in a heavy-bottomed pot on the stove.
ITALIAN MERINGUE RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
- Combine sugar and 200ml water in a small pan and bring to the boil, stirring continuously with a wooden spoon until sugar dissolves.
- Reduce heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals.
HOW TO MAKE ITALIAN MERINGUE MACARONS - WINDY CITY BAKER
From windycitybaker.com
- Using a template for macarons is important so all cookies are the same size. To make the template, use a Sharpie/permanent marker to outline 12 evenly spaced 2.5-inch circles. Use a circle cookie cutter to make each outline.
- Place the almond flour and powdered sugar in a food processor. Pulse until the mixture is finely ground.
VEGAN ITALIAN MERINGUE MACARONS RECIPE
From littlelighthousebaking.com
- Add the granulated sugar and water to a small sauce pan on low heat. We want to heat the sugar to 240-245°F. It will be syrup-like, but not caramelized. While it is heating, whip up the aquafaba.
BRUTTIBONI: ITALIAN MERINGUE COOKIES - SHE LOVES BISCOTTI
From shelovesbiscotti.com
- Pulse almonds and hazelnuts in a food processor to obtain a coarsely ground texture. Alternatively, chop by hand. Set aside.
ITALIAN MERINGUE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Category Sweets And DessertsCalories 257 per servingTotal Time 4 hrs 20 mins
MERINGUE RECIPES : SBS FOOD
From sbs.com.au
ITALIAN MERINGUE WITH FRUIT COMPOTE RECIPE - BBC FOOD
From bbc.co.uk
WHAT IS ITALIAN MERINGUE? - BAKING BITES
From bakingbites.com
ITALIAN MERINGUE - TELEGRAPH
From telegraph.co.uk
FOOD SAFETY - WHICH MERINGUE IS SAFE TO EAT WITHOUT BAKING?
From cooking.stackexchange.com
ITALIAN MERINGUE - ITALIAN FOOD
From cfood.org
ITALIAN MERINGUE BUTTERCREAM - FOOD52
From food52.com
ITALIAN MERINGUE | RICARDO
From ricardocuisine.com
YOUR ONLINE GROCERY STORE! - ITALIAN MARKET
From italianmarket.asia
ITALIAN MERINGUE - FOOD52
From food52.com
HOW TO MAKE ITALIAN MERINGUE + TIPS TO GET IT RIGHT
From bakestarters.com
BASIC ITALIAN MERINGUE RECIPE - SERIOUS EATS
From seriouseats.com
WHAT’S THE DIFFERENCE BETWEEN FRENCH, SWISS, AND ITALIAN MERINGUES?
From cooksillustrated.com
ITALIAN MERINGUE - PINTEREST
From pinterest.ca
ITALIAN MERINGUE BUTTERCREAM | ITALIAN RECIPES | GOODTOKNOW
From goodto.com
MERINGUE - WIKIPEDIA
From en.wikipedia.org
ITALIAN MERINGUE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
ITALIAN MERINGUE - PINTEREST
From pinterest.ca
HOW TO MAKE ITALIAN MERINGUE - THE TOUGH COOKIE
From thetoughcookie.com
ITALIAN MERINGUE: FOOD FACTS & TRIVIA
From foodreference.com
THE 5 BEST ITALIAN RESTAURANTS FOR LUNCH IN WARRENTON - TRIPADVISOR
From tripadvisor.ca
ITALIANMERINGUE ARCHIVES - KOALIFIED BAKING
From koalifiedbaking.com
ITALIAN MERINGUE - RICARDO
From ricardocuisine.com
HOW TO MAKE ITALIAN MERINGUE - BBC FOOD
From bbc.co.uk
ITALIAN MERINGUE BASED MASCARPONE MOUSSE • FOOD MARKETING …
From foodmarketingcreative.ca
ITALIAN MERINGUE | PARENTS
BEST TORRONE (ITALIAN NOUGAT) RECIPES | FOOD NETWORK …
From foodnetwork.ca
HOW TO MAKE ITALIAN MERINGUE - GOODTO
From goodto.com
#TARTS #ITALIANMERINGUE #CAKE #SHORTBREAD #FY
From tiktok.com
ITALIAN MERINGUE | TRADITIONAL DESSERT FROM ITALY - TASTEATLAS
From tasteatlas.com
ITALIAN MERINGUE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
You'll also love