Ingredients
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4 Egg whites
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230 g Sugar
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1 tablespoon Lemon juice
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Salt
Directions
Meringa are a mixture of whipped egg whites and sugar, there are different types of meringa: the French, the Italian and the Swiss, the recipe I propose today is that of the classic Italian meringa.
Italian meringa is ideal for making ice creams, mousses or parfaits because after whipping the egg whites until stiff, a sugar syrup is added with a temperature of 120°C (248°F), in this way the egg white is pasteurized and therefore does not need to be cooked further.
Italian meringa can be used in the same way as French meringue, but it is mostly used for “raw” preparations and to decorate cakes and pies that then need to be gratinated for a few minutes under the oven grill. Would you like to know what I made with it? In the next few days I will post a recipe for a really amazing dessert 😉
Steps
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1
Done
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Begin by whipping the egg whites with a pinch of salt. |
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2
Done
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When the egg whites begin to whip, gradually add the sugar and filtered lemon juice (this will help keep the meringa shiny and eliminate "egg smell" ) |
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3
Done
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Continue whipping until a firm, glossy meringa is obtained. |
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4
Done
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Pour the meringa mixture into a pastry bag and form meringa directly onto a baking sheet covered with parchment paper. |
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5
Done
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Bake the meringues at 100°C (212°F) and bake for about one hour. Be careful, the meringa should not bake, only dry out. |
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6
Done
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When they are ready, open the oven door slightly and leave them to dry for another 15 minutes in the oven off. |
