Sharing desserts with meringue is truly exquisite; however, it is essential to know how to prepare the right meringue and learn some tricks to achieve a perfect result. The most traditional meringues are Italian and French. While both are great for decorating various desserts, they can also be used as fillings or baked, as in the case of meringues filled with Chantilly cream or dulce de leche, or those made with meringue discs combined with...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Combine the sugar and water in a saucepan and cook until the syrup reaches the soft ball stage.
In a bowl, beat the egg whites until stiff peaks form.
Gradually add the syrup in a thin stream while continuing to beat the mixture until it cools down.
Divide the powdered sugar into three equal parts.
Place the egg whites in a bowl and add 33 grams of powdered sugar. Beat the mixture well for 5 minutes.
Add another 33 grams of powdered sugar and continue beating for another 5 minutes.
Add the remaining 34 grams of powdered sugar.
Gently fold in the sifted powdered sugar using smooth, enveloping movements.
Ensure the syrup for Italian meringue reaches the soft ball stage to achieve the right consistency.
Use room temperature egg whites for better volume when beating.
For French meringue, fold the powdered sugar gently to avoid deflating the mixture.
What is the soft ball stage in syrup preparation?
The soft ball stage is when the syrup reaches a temperature of 235–240°F (113–116°C) and forms a soft, pliable ball when dropped into cold water.
Can I use a hand mixer for beating the egg whites?
Yes, a hand mixer works well for beating egg whites to stiff peaks.
Why is powdered sugar used in French meringue?
Powdered sugar dissolves easily and helps stabilize the meringue while adding sweetness.
Can I bake Italian meringue?
Italian meringue is typically used for decorating or fillings, but it can be lightly baked for specific recipes.
How do I store meringue?
Store meringue in an airtight container at room temperature for up to 2 days or refrigerate if used as a filling.
