Italian Meringue
From Baking Heaven Winter 2015.
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A historical recipe
Baking Heaven Winter 2015.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
Chef Wood
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- A little more complex than Swiss meringue, this is made using granulated sugar in the form of a sugar syrup that is poured over the stiff whisked egg whites, cooking them as the hot syrup is whisked in.
- Italian meringue is very crisp and dry once baked but, when uncooked, the soft mixture is used in ice cream and mousse recipes to give them airy volume, stability and sweetness.
- Italian meringue mixture is more stable than Swiss meringue and so can be left for an hour or so before being piped or shaped.
Plating
Cookware for this recipe
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Whisk