How to make Italian meringue without a thermometer
Meringue is a cream commonly used in pastry and is used to make different types of confectionery. French meringue is considered the traditional one, but there is also Swiss meringue (prepared in a bain-marie) and the Italian, a variant that is prepared with syrup to gain consistency. Besides sugar and water, you just need egg yolks. To make this rich cream without the need of a thermometer to measure when the syrup is ready, just follow our OneHowTo step-by-step guide on how to make Italian meringue without a thermometer.
Put the sugar and water (enough to completely cover the bottom)in a saucepan.
Heat until it forms a syrup that reaches 120°C, i.e., when it starts to bubble. This is the trick to know for sure it has reached the right temperature without a thermometer. Click here to see how to make syrup step by step.
While the syrup is boiling, you'll notice small crystalls form at the sides of the saucepan. Remove them carefully with a brush, being careful they don't fall in the syrup as this could totally ruin it.
Meanwhile, take the eggs out of the fridge in advance so they are room temperature, then pour the egg whites into a container large enough to beat them until stiff.
Once the syrup is ready, slowly pour it into the bowl with the egg whites, while stirring constantly.
Continue beating until the whole mixture gains consistency and the Italian meringue stays stiff.
This recipe is perfect to combine with recipes such as meringue strudel.
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- This meringue should be eaten within the next 48h