The Italian meringue recipe and piping techniques in this video tutorial will give absolute beginners a place to start when learning how to make their own animal and character meringues.
If you give animal meringues a try, please consider tagging me/sharing your creations with me. I'd love to see what you make!
RECIPE:
• 130g egg whites
• ½ tsp cream of tartar (for the egg whites)
• 260g granulated sugar
• A pinch of cream of tartar for the sugar syrup
• 77g water
• 1-1/2 tsp vanilla extract
1.In a small saucepan, combine 260g of sugar and a pinch of cream of tartar. Add 77g of water and stir until all the sugar is moistened. Wash the sides of the pan with a pastry brush and water. Clip a candy thermometer to the side of the pan and turn heat to medium.
2. Meanwhile, add egg 130g of egg whites and ½ tsp cream of tartar to the bowl of your stand mixer.
3. When sugar syrup reaches 235°F, turn stand mixer on to start whipping the egg whites (I use speed 8 on my KitchenAid). You want to time it so the egg whites are foamy and resemble bubble bath at the same time the sugar syrup reaches its target temperature.
4. When the sugar syrup reaches it’s target temperature of 240°F*, slowly pour it into the foamy egg whites.
5. Continue to whip egg whites to the soft peaks stage, or right before it, and add 1-1/2 tsp vanilla extract.
6. Continue whipping to desired consistency. Gel-based food coloring can be added while whipping or stirred into smaller portions of meringue.
*Subtract 2°F for every 1,000 feet of elevation above sea level (if you live at elevation).
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26 июн 2024
