Italian Meringue
Made by gradually pouring a sugar syrup that has reached the soft-ball stage into beating egg whites. Continue to whip the mixture until the meringue is voluminous, smooth, and satiny. Most stable of all the meringues
Great to use when frosting pies or when making mousse
Yield:
200g Italian meringue
Supplies:
Mixing bowl medium size or stand mixer
Whisk
Spatula
Scale
Stand mixer machine, Electric handheld mechine
Italian Meringue
Ingredients:
60 g egg White
120 g caster sugar
40ml water
Steps:
In the bowl of stand mixer. Use ballon whip beat egg whites until soft peaks form.
Use small saucepan, add the sugar and water bring to the sugar and water to 115°C.
Pour the mixture into the beaten egg whites and continue beating until cooled to stiff peak and glossy and still warm to the touch.
Add the softened butter and mix until smooth and creamy.
Tips:
For the best result when you baking cake, make sure all ingredients stay in room temperature at least 2-4 hours . Do not process when the butter and eggs are cold.
Enjoy these Pumpkin Spice Bundt !
