Happy Independence Day family and friends! Have a wonderful day, full of independence, liberty, personal freedom, free speech and remember our government is OUR government, NOT our elected representative’s government.
For Daniel and Frances’ 4th of July BBQ yesterday I made a U.S. flag tart with crème patisserie filling, raspberry and meringue stripes and blueberry and meringue stars. I also made red, white and blue macarons. The only new recipe I incorporated into these two desserts (the other recipes can be found elsewhere in this blog) was the Italian meringue used to fill the macarons and make the stars for the flag. I wish I had kept the 4 star, 3 star, 4 star pattern, but miscounted in the middle of piping. Yeah, I miscounted on the way to 4. Oh well, next time.
As you probably know, there are 3 common methods of making meringue. French meringue is the most common which is made by whisking sugar into beaten egg whites. While the easiest to make, it is the least stable meringue and is perfect for filling or toppings, or folded into batters for sponges, jocondes etc. Italian meringue is made by beating egg whites to stiff peaks then drizzling a simple sugar, heated to 2400 F, into the whipped egg whites. This is the most stable meringue and is great for frosting cakes, top filling pies and mousse. Swiss meringue is made by gently beating egg whites and sugar in a bain marie until the sugar is completely dissolved and the mixture reaches 1300 F. The mixture is then removed from the heat and whisked at high speed to create volume, then lower speed to cool the meringue and is very stiff. Swiss meringue is often used as a base for buttercream frosting.
Makes about 360 ml (or 1½ cups), Author: The Tough Cookie
- 150g (or ¾ cup) granulated sugar
- 60ml (or ¼ cup) water
- 60g (or ¼ cup) egg whites (about 2 large egg whites)
- In a medium-sized saucepan, combine the sugar and water. Heat over low heat, stirring until the sugar has dissolved. Once the sugar has dissolved, turn the heat to medium-high and allow the syrup to come to a boil.
- In the meantime, add the egg whites to a medium-sized, heatproof bowl and mix (with a mixer fitted with the whisk attachment) until foamy and the whites are almost able to hold soft peaks.
- Once the syrup is boiling, clip on a candy (or sugar) thermometer.
- Cook until the syrup reaches 240°F, then take the pan off the heat and slowly drizzle the hot syrup into the bowl with the foamy egg whites, mixing continuously to prevent the eggs from scrambling. Don’t pour the syrup onto the whisk, or the syrup may splatter against the sides of the bowl (or into your face!). Instead, aim for a spot close to the whisk.
- Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.
- Use immediately or keep in the fridge (covered) until ready to use. It’s a very stable meringue, so it won’t start weeping, leaking or collapsing.
Italian meringue can be made two days in advance and stored in the fridge until needed (covered with plastic wrap).