Italian Meringue - Merenge Italiana
Make a delicious Italian Meringue that is not too sweet but has a wonderful hold. Perfect for decorating cakes, cupcakes or pies.
Servings 2 Cups of Meringue
Equipment
- 1 x Hand Beater
Ingredients
Italian Meringue - Merenge Itariana
- 3 kahu hēki (eggs whites, size 6)
- ½ teaspoon kirīmi tāta (cream of tartar)
- ¾ C (155 g) huka one (caster sugar)
- ¼ C (60 ml) wai (water)
Instructions
A note Before Beginning:
- I prefer using a hand mixer for meringue because I find they keep the air bubbles in the mixture small and fine. Most stand mixtures pump too much air in and often result in bubbly, weird textured meringue. If you are using a stand mixer, keep the speed to low - medium especially at the start when the meringue is starting to stabilise.
Whip the Egg Whites and Sugar:
- To a medium, heat proof bowl, add the kahu hēki (egg whites) and kirīmi tāta (cream of tartar). Using a hand mixer, whip the mixture on medium speed until you have medium peaks. Once that point has been reached, leave the bowl to the side.
Make the Sugar Syrup:
- To a medium pot add the huka one (caster sugar) and wai (water). Set over medium - high heat and bring the mixture to a boil. If you are using a thermometer, heat until the mixture reaches 116 degrees.
- If you are eyeballing it, watch how the sugar syrup begins to boil with small, fast bubbles. After a few minutes, it will start to change to thicker and slower bubbles, this is when it is ready to remove from the heat.
Combine the Sugar Syrup and Meringue:
- Remove the pot from the heat and begin whipping the egg whites again on medium speed. Continue to whip as you slowly drizzle the sugar syrup in. Once all the syrup is in the meringue, continue to whip until you have a thick, glossy meringue. This will take around 3 -4 minutes.
Use as you wish:
- This is ready to use immediately. Decorate your favourite cakes, pies or cupcakes. Once decorated, store in the fridge for up to 12 hours - 24 hours depending on your meringue.After that, the meringue will start to loose its structure and can start to weep.