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Italian meringue

Italian meringue

Preparation : 15 min Resting : -
Cooking : 2 min Equipment : piping bag
Difficulty :
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Serves 6 :
180 g caster sugar 
3 tbsp water 
3 egg whites
1Beat the eggs whites for 5 minutes in the main bowl fitted with the whisk, remembering to remove the pusher first.
2Meanwhile, dissolve the sugar in the water in a saucepan over a low heat. Increase the temperature to 119 °C, then remove from the heat.
3Wait for 5 seconds, then pour this syrup onto the egg whites via the feedtube. Continue whisking for about 5 minutes.
4Pipe or spoon the meringue on top of the lemon filling. Place under the grill of your oven for 1-3 minutes until it starts to turn golden. Take care not to leave it too long.
5Keep in a cool place till ready to serve.

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