The perfect Italian Meringue [ESP/ENGL]

Then, to the lemon juice, you add the water and the sugar, all well measured. Once this is done, you stir to distribute the liquids and take the saucepan to the minimum heat, and you are constantly aware of the process of formation of the syrup, you must be aware, without neglecting yourself. Meanwhile, you break the eggs and extract the whites, it is very, very important that no yolk particles remain in the whites, as this will not raise the meringue. You deposit the whites in the large bowl and proceed to beat them at high speed until you reach a point of snow or cloud. During the blending process you add a pinch of salt, which will help bring out the flavors and make the whites firmer.

The syrup must reach a temperature that oscillates between 115 and 120 Cº, and we will verify this when we do the test of the ball or the chiclet, which is nothing other than serving a small portion of the syrup in the dish with water and that This syrup solidifies and you can manipulate it with your fingers and that it has a texture like chiclet and you can make a ball with it. When it reaches that point, you turn off the saucepan.

You immediately proceed to add the syrup in the form of a thread to the whites, while you continue beating at high speed. You do this progressively, little by little, because in this way the cooking of the egg whites will be uniform and the meringue will grow more. Once you have added the syrup in its entirety, you can add the drops of vanilla or the essence that you like and continue beating at high speed for 3 additional minutes, to ensure that the snow cools down and acquires the greatest amount of air inside Yes. It should be noted that at all times when we beat, we must do it clockwise, not vice versa, this is important.

The proof that the meringue is ready, is that you turn the bowl over and the content sticks to its bottom, or that you take it with a spoon and make peaks that do not lose their shape. Here I took the photos at the time of its preparation, and the last photo I took 4 hours later, and as you can see, it still retains its ability to make shapes. This snowfall will keep for up to three days in the fridge, in good condition and with the ability to make shapes, as long as it is kept in a clean container and hermetically covered.

• Estas fotos son de mi autoría y fueron tomada con un teléfono Xiomi REDMI 8 A / These photos are my own and were taken with a Xiomi REDMI 8 A phone .