Hello lovely culinary community, I wish you a happy rest. Perhaps you are already resting or seeing this recipe in the morning. I stayed up tidying up the kitchen a bit and I'm just now getting a little rest since tomorrow is family lunch, and to accompany this lunch as a snack I have prepared papelón cake with Italian cream. On this occasion I want to show you how you can make Italian meringue in the comfort of your own home with few ingredients and very easily.
Italian meringue differs from Swiss meringue because it's made from caramel or melted sugar, which is prepared with water and refined sugar and is used to decorate cakes and cupcakes. Swiss meringue, on the other hand, is made by placing egg whites in a double boiler and is primarily used for fillings due to its softness. So, if you still don't know how to prepare it, here's my simple recipe so you can succeed with this meringue and decorate those cakes you haven't decorated before because you don't know how to make meringue. Let's get to the ingredients!
Ingredientes(200 gr):
Ingredients(200 gr):
- 200 gr de azúcar
- 2 huevos
- 60 ml de agua
- Esencia de vainilla
- 200g sugar
- 2 eggs
- 60ml water
- Vanilla extract
Procedimiento:
Procedure:
Paso 01
Step 01
I started by taking a cup of water and we're going to measure 60 ml with any cup we have. We're going to put the previously measured water in a small pot and then go on to measure the sugar.
Paso 02
Step 02
We'll also take the sugar to add to the water in the pot. We'll measure 200 grams of sugar with our cup and pour it into the water along with the vanilla extract. You might wonder why I add it directly to the water and not to the mixture. I use this method because adding it directly to the mixture could damage the desired texture and prevent it from becoming homogenized or reaching the right consistency. It doesn't matter if we add it directly, because doing so will concentrate the flavor of the caramel we make with the extract.
Paso 03
Step 03
It's time to simmer over low heat for 15 minutes. While that's happening, in a separate bowl, I'll separate the egg whites from the yolks and set them aside in another container. In the bowl, once our caramel starts to thicken, I'll begin whisking. In this case, I'll do it by hand with a whisk since I don't have a mixer, so the process will be slower. So, we'll keep whisking, being careful not to overcook the caramel. It needs to reach the right consistency, and how do we know when it's ready? I'll explain in the next step.
Paso 04
Step 04
Okay, fellow bakers, to know when our caramel is ready, it will start to bubble and become very shiny. When you dip a spoon (preferably a clean one) into it and then pull it out, you'll notice that a thread slowly forms. When this thread of caramel slowly forms, it's ready. If it doesn't form a thread when you pull the spoon out and the caramel runs off, it probably needs a little more cooking. Another way to test if it's ready is to dip the spoon you dipped in the caramel into a glass of cold water. If you see that the caramel hardens, it's also ready. Once it's ready and my egg whites are at stiff peaks, we're going to remove the caramel from the heat and pour it into the egg whites in a thin stream while whisking rapidly before the caramel dries in the pan. We're going to whisk our mixture until our melted sugar is completely incorporated and the mixture is thick. We'll know it's ready when we lift the whisk or beater and it doesn't fall off.
Resultado:
Result:
This is how our Italian meringue looks in the bowl, ready to use. We can pipe it or simply spread it with a spatula onto the surface or cake where we want to decorate. I hope you liked it and I also hope you learned how to make it with my homemade and easier method. Best wishes and until the next recipe! 👩🏻🍳❤️
Creando las cosas con amor🌷♥️ | Creating things with love🌷♥️