Meringue Italienne

© Copyright 2012. Do not copy. All rights reserved and enforced.


Meringue Italienne is a meringue made by whipping hot melted sugar into beaten egg whites.

It is made from egg whites, sugar and a small amount of water.

It can be:
  • used as a frosting as is;
  • folded into something such as pastry cream to make a version of Chiboust Cream;
  • piped out into decorative shapes and baked as a meringue.

    Cooking Tips for Meringue Italienne

    You beat the egg whites stiffly with an electric mixer, and set aside. You put the water and the sugar in a small saucepan, heat till the sugar melts, stirring constantly, and keep on heating until the temperature reaches exactly 248 F (120 C.) You then pour the melted sugar in a thin stream into the beaten egg white, beating the egg whites all the while. Then you reduce the speed of the electric mixer to low, and let the beating continue for about 10 minutes
Recipe Search
Loading
See Also:
Chiboust Cream

Other entries for: Desserts
Aboukir Almonds, Angel Delight, Applesauce, Banana Split, Bananas Foster, Bangbelly, Belgian Waffles, Bhapa Doi, Bizcocho Borracho, Cakes, Candy, Cassata Gelata, Cassata, Cassatelle di Ricotta, Cherries Jubilee, Chiboust Cream, Compote, Cookies, Cranachan, Cream Tea, Crème d'amandes, Crème Plombières, Cumberland Rum Butter, Custard, Deep-Fried Mars Bars, Doughnuts, Dream Topping, Dream Whip, Dutch Crunch Topping, Eton Mess, French Toast, Fürst-Pückler-Eis, Halvah, Hattit Kit, Ice Cream Cones, Manju, Marshmallows, Meringue Italienne, Meringue Powder, Meringue, Mishti Doi, Moonpies, Nanaimo Bars, Nun's Tummies, Orange à la Norvegienne, Pastry Cream, Pies & Tarts, Pokerounce, Poor Knights of Windsor, Poutine au Pain, Poutine à Trou, Puddings, Semifreddo, Somloi Galuska, Spumoni, Squares, Syllabub, Tavuk Gögsü, Timbale Brillat-Savarin, Tiramisù, Tortoni, Trifle, Vark, Waffles, Wagashi, Warabi Mochi, Zuccotto

Other entries for: Dishes
Deep-Fried Foods, Dumplings, Salads, Savoury Dishes