MERINGUE
WHY HEAT THE SUGAR TO 121°C?
When the syrup is heated to 121°C, it becomes well dispersed in the beaten egg white. The heat makes the mousse swell up while also evaporating some of the water content, and the syrup is sufficiently viscous to hold the mousse together. Cooked sugar therefore produces a better result than uncooked sugar.
WHAT IS SPECIAL ABOUT ITALIAN MERINGUE?
It is a cooked meringue. It is better adapted than other meringues to topping tarts and cakes because it can be added directly to cooked pastries. This avoids the overcooking that often occurs when a meringue is baked at the same time as the cake.
ORGANISATION
Syrup – whipping the egg white – incorporating the syrup into the whites – whipping until cool
MAKES 400 G MERINGUE
80 g water
250 g caster sugar
100 g egg white
1 Pour the water into a very clean saucepan. Gently add the sugar to the water, avoiding splashes.
2 Slowly heat the mixture. Keep an eye on the cooking with the aid of a sugar thermometer – don’t let it touch the side or the bottom of the pan.
3 When the syrup reaches 114°C, beat the egg white with the mixer at full speed.
4 When the syrup reaches 121°C, remove the saucepan from the heat. Wait for the bubbles to disperse, then pour the syrup in a thin stream into the egg white while beating. Continue to beat until the mixture has cooled.