Italian Meringue For Meringue Pies Recipes

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BASIC ITALIAN MERINGUE RECIPE



Basic Italian Meringue Recipe image

A glossy Italian meringue is the base for buttercream frosting, meringue pies, and mousses. Learn how to make it with our fool-proof recipe and tips.

Provided by Marissa Sertich Velie

Categories     Dessert     Desserts

Time 20m

Number Of Ingredients 4

1 cup sugar (7 ounces; 200g)
1/2 cup water
4 room temperature egg whites, preferably from fresh eggs (see note)
1/2 teaspoon cream of tartar, lemon juice from 1 lemon, or 1/2 lemon (see note)

Steps:

  • In a small saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. Cook until sugar syrup registers 240°F (115°C) on an instant-read or candy thermometer. Brush down sides of pot as necessary with a pastry brush dipped in water.
  • Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (see note). Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
  • With the mixer running, carefully and slowly drizzle in hot sugar syrup. (Hot sugar is just as dangerous as fryer oil, so use caution!) Increase speed to high and whip until desired stiffness is achieved. Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream.

Nutrition Facts : Calories 132 kcal, Carbohydrate 25 g, Cholesterol 93 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 36 mg, Sugar 25 g, Fat 2 g, ServingSize Makes about 4 cups meringue, UnsaturatedFat 0 g

ITALIAN MERINGUE



Italian Meringue image

Provided by Tyler Florence

Categories     dessert

Time 4h40m

Number Of Ingredients 4

1 cup superfine sugar
1/3 cup water
5 egg whites, at room temperature
1/4 teaspoon cream of tartar

Steps:

  • In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
  • In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.
  • With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake as directed.
  • For Meringue Cloud Cookies: Preheat oven to 200 degrees F. Line baking sheets with parchment paper. Dollop spoonfuls of meringue onto baking pans, alternatively you may use a pastry bag with a star tip. Bake for 2 hours until crisp. Turn off the oven and allow meringues to cool and completely dry out.

ITALIAN MERINGUE



Italian Meringue image

This is the meringue recipe that came with my stand mixer. It is a Wolfgang Puck recipe, that has worked very well for me. This will make one HUGE "mile high" pie, or two 9" regular pies. It sets up perfectly and never weeps. Oh, it is also great for Baked Alaska!!

Provided by SkinnyMinnie

Categories     Pie

Time 20m

Yield 1 mile high pie

Number Of Ingredients 4

6 large egg whites
1 1/2 cups sugar
1/2 cup water
1 pinch salt

Steps:

  • Place the egg whites in the bowl of a stand mixer with the wire whisk attached. Make sure the bowl is dry and clean.
  • In a small saucepan with a candy thermometer attached, heat the sugar and water to 210º.
  • Turn on the stand mixer to speed 3 (medium low) and start whipping the egg whites.
  • When the egg whites are almost at soft peaks, add the pinch of salt.
  • Continue to heat the sugar and water to 240º - this is soft ball stage.
  • With the mixer STILL ON, carefully pour the hot sugar liquid into the beating egg whites. GO SLOW and be consistent - a slow steady stream.
  • After all of the sugar mixture is added, increase the speed of the mixer to about 4 (medium high) and beat until the bowl is cool to the touch. This could take anywhere from 5 to 10 minute.
  • Scrape the meringue onto the pie or pies quickly. Once the meringue sets up, it becomes hard to work with. If this happens, just put it back into the mixer and whip until stiff peaks form again.

ITALIAN MERINGUE (MAGNIFICENT PIE MERINGUE)



Italian Meringue (Magnificent Pie Meringue) image

This very stable meringue is incredibly versatile - it makes magnificent billowy white peaks to brown as you wish. It is a large recipe - 6 egg whites - so that you have an abundance of this great meringue. Of course, you can easily halve this recipe.

Provided by Shirley O. Corriher

Categories     Dessert     Soufflé/Meringue     Egg     Vanilla     Vegetarian     Dairy Free     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free

Yield Makes enough meringue for two 9-inch (23-cm) pies or one "Mile-High" meringue

Number Of Ingredients 9

1 tablespoon (7 g) cornstarch
⅓ cup (79 ml) cool water
6 large egg whites (6 oz/170 g)
1 teaspoon (3g) cream of tartar
2 cups (14 oz/397 g) sugar, divided
1 tablespoon (15 ml) light corn syrup
½ cup (118 ml) water
1 teaspoon (5 ml) pure vanilla extract
¼ teaspoon (1.5 g) salt

Steps:

  • Place a shelf in the middle of the oven. Place a baking stone on it and preheat oven to 375°F/191°C.
  • In a small saucepan, heat the cornstarch and ⅓ cup (79 ml) cool water over medium heat, stirring steadily with a whisk until thick and cloudy. Reserve until needed.
  • Read Egg-White Foams and Meringues At a Glance (see below). Follow precautions - scrupulously clean bowl and beater.
  • In a mixer with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form when the beater is lifted. Add in ¼ cup (1.8 oz/50 g) sugar and continue to beat.
  • In a heavy unlined saucepan, stir together remaining 1¾ cups (12.3 oz/347 g) of the sugar, the corn syrup, and ½ cup (118 ml) water. Bring to a boil, rinse down the sides of the pan with the water on a pastry brush. Attach a candy thermometer to the saucepan, and continue to boil the syrup until it reaches 248°F/120°C (hard-ball stage).
  • Continue beating whites until stiff peaks form. Ideally, have the whites stiff when the syrup reaches 248°F/120°C. Rinse a 2-cup (473 ml) heatproof glass measuring cup with a spout with the hottest tap water and dry well. When the syrup reaches 248°F/120°C, carefully pour the syrup into the cup. Drizzle the hot sugar syrup into the meringue while beating on medium speed. Try to avoid drizzling the syrup on the beaters or the sides of the bowl. The meringue will swell dramatically and fill the whole bowl. Beat until the meringue has cooled, about 10 to 13 minutes. Beat in the vanilla and salt, then beat in about 3 tablespoons (45 ml) of the reserved cornstarch paste, 1 tablespoon (15 ml) at a time. The meringue is essentially cooked but it is still snow white. It is the perfect palette for a masterpiece.
  • Spread the meringue on the pie. Place the pie in the middle of the oven and bake for about 10 minutes - just until the ridges are brown - then remove from the oven and touch up with a blowtorch as desired. (I think that you have to be very experienced to brown a meringue with a blowtorch alone. It is easier to bake just until you start getting color on the ridges, then pull out of the oven and touch up with the blowtorch.)
  • Egg-White Foams and Meringues At a Glance
  • What to do? Use scrupulously clean bowl and beaters for egg whites. Use fresh egg whites. Why? Any oil or grease will wreck an egg-white foam.
  • What to do? Use room-temperature eggs. Why? Warmer eggs are easier to separate. The length of time it takes to beat egg whites is inversely related to how cold the whites are. The colder the whites, the longer the beating time.
  • What to do? Separate the eggs using the three-bowl method. Why? Even a trace of egg yolk will deflate an egg-white foam.
  • What to do? Use a copper bowl or add ⅛ teaspoon cream of tartar per egg white. Why? To get a more stable foam that will hold up better in cooking.
  • What to do? For meringues, add the sugar when soft peaks form when the beaters are lifted. Be sure to add sugar then-do not wait until too late. Why? Adding sugar too early reduces the volume and increases beating time. If you wait too late to add sugar, meringue can dry out and will not expand.
  • What to do? Do not overbeat egg whites. Beat them only until they are still moist and slip a little in the bowl. Why? Overbeaten egg-white foams become dry and rigid and will not expand in a hot oven.
  • What to do? Stir tapioca starch into the sugar or make a cornstarch paste and beat in the paste after adding the sugar. Why? Starch prevents the meringue's shrinking when baked and prevents tearing when the meringue is cut.

BASIC ITALIAN MERINGUE



Basic Italian Meringue image

Italian meringue's unwavering stability allows the resulting desserts to be finished in the oven, frozen, or torched to dramatic effect. Use this to make our Lemon Meringue Semifreddi and Neapolitan Baked Alaskas.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 5

3/4 cup sugar
1/4 cup water
1 1/2 tablespoons light corn syrup
3 large egg whites, room temperature
Pinch of salt and cream of tartar

Steps:

  • Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers 248 degrees on a candy thermometer.
  • Meanwhile, whisk whites with a mixer on low speed until foamy. Add salt and cream of tartar. Increase speed to medium, and whisk until soft peaks form, about 8 minutes.
  • Reduce speed to low, and pour hot syrup down side of bowl in a slow, steady stream. Increase speed to high, and beat until mixture stops steaming, about 3 minutes. Use immediately.

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