Italian Meringue Delight

Ingredients

• 4 large egg whites 4 large egg whites
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 60ml (1/4 cup) water 60ml (1/4 cup) water
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 40g, 40g
• Protein: 4g
• Fiber: 0g
• Salt: 0g

Preparation

1. 1.
   In a saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves completely, stirring occasionally.
2. 2.
   While the sugar syrup is heating, place the egg whites in a clean, dry mixing bowl. Using an electric mixer, whisk the egg whites until soft peaks form.
3. 3.
   Once the sugar syrup reaches 121°C (250°F) on a candy thermometer, remove it from the heat.
4. 4.
   With the mixer running on low speed, slowly pour the hot sugar syrup into the whipped egg whites, avoiding the beaters.
5. 5.
   Increase the mixer speed to high and continue whisking until the meringue reaches stiff peaks and the bowl feels cool to the touch.
6. 6.
   Gently fold in the vanilla extract.
7. 7.
   Preheat the oven to 120°C (250°F).
8. 8.
   Line a baking sheet with parchment paper. Pipe or spoon the meringue onto the prepared sheet, forming individual servings or desired shapes.
9. 9.
   Bake for approximately 1 hour or until the meringue is crisp and lightly golden.
10. 10.
    Remove from the oven and let the meringue cool completely before serving.

Treat your ingredients with care...

• Egg whites — Ensure that there are no traces of egg yolk in the whites, as even a small amount can prevent proper whipping. Use room temperature eggs for better volume.

Tips & Tricks

• Make sure the mixing bowl and beaters are clean and free from any grease to achieve maximum volume when whisking the egg whites.
• Gradually pour the hot sugar syrup into the egg whites to avoid cooking the eggs.
• For a touch of elegance, pipe the meringue into individual servings using a piping bag fitted with a star tip.
• To add a burst of flavor, serve the meringue with fresh berries or a drizzle of chocolate sauce.
• Store any leftover meringue in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Italian Meringue as a standalone dessert or as a topping for pies, tarts, or cakes. Garnish with fresh fruits or a dusting of powdered sugar for an extra touch of elegance.

Presentation advice

Arrange the individual meringue servings on a platter, allowing their golden exteriors to shine. Sprinkle some edible flowers or mint leaves around the meringues to create a visually appealing presentation.