Crispy Italian meringue

Ingredients

Meringue

100 grams (3.5 ounces) egg whites
pinch salt
80 grams (2.8 ounces) water
250 grams (8.8 ounces) sugar
10 grams (0.35 ounces) lemon juice

Equipment

Clean, Fat-Free Bowl
Ensuring your bowl is completely free of any fat or residue is crucial. A quick wipe with lemon juice or vinegar can help.
Electric Mixer
A sturdy electric mixer will make whipping those egg whites a breeze. Start slow and gradually increase the speed!
Convection Oven
A convection oven helps in evenly drying the meringues. Preheat it to 80°C (176°F) and switch on the convection mode.
Saucepan
A small, heavy-bottomed saucepan works best to evenly heat the syrup mixture.
Thermometer
Precise temperatures are key. A kitchen thermometer helps ensure your syrup and egg whites are at the perfect stage.

Instructions

Step 1

Note: The egg whites can be replaced with 15 grams (0.55 ounces) of albumin + 90 grams (3.15 ounces) of warm water.

Step 2

Step 1: Separate the room-temperature egg whites into a clean, fat-free bowl and add a pinch of salt. Tip: Ensure the bowl and whisk are completely dry and free of grease. Start whipping when the syrup reaches 110-115°C (230-239°F).

Step 3

Step 2: In a saucepan, mix the water, sugar, and lemon juice. Heat the mixture and bring it to 110°C (230°F). Once it reaches this temperature, start whipping the egg whites at a low speed. Tip: Gradually increase the speed to maximum to achieve soft peaks.

Step 4

Step 3: When the syrup reaches 121°C (250°F), remove it from the heat and wait for the bubbles to disappear. Then, while continuing to whip the egg whites, pour the syrup in a thin stream along the side of the bowl. Tip: Be careful not to splash the hot syrup.

Step 5

Step 4: Whip the mixture well until it achieves a glossy, homogeneous, dense white texture. Tip: You can add some food coloring at this stage if you like.

Step 6

Step 5: Preheat your oven to 80°C (176°F) using the convection mode. Place the meringue on a baking sheet. Dry the meringue in the oven for 4 to 6 hours. Tip: Use an oven thermometer for accurate temperature control.

Step 7

Note: Clean scoops, bowls, and tools are essential for making meringues, marshmallows, and macarons. Alcohol can be used for cleaning.

Step 8

Step 6: It is recommended to process the eggs in 9% vinegar; pour a little on the shell and hold them in a 'bath'. Tip: Separate the whites from the yolks carefully to ensure no yolk or water gets into the whites. Eggs should be at room temperature.

Servings

Once you've nailed those beautiful glossy meringues, it’s time to plate them up with some flair 🎉. Serve them alongside fresh berries for a touch of tartness that balances the sweetness perfectly. For a gourmet twist, arrange them on a platter with a luscious chocolate ganache drizzle—pure heaven!

If you’re hosting a summer picnic 🍓, layer the meringues with whipped cream and fruit in mason jars for individual parfaits that will wow your guests. Or, crush them over a bowl of ice cream to add that irresistible crunch and flavor. The possibilities are endless and totally mouth-watering!

Variations

Gluten-Free Option 🌾: Good news! This meringue recipe is already gluten-free. Just ensure all your equipment is free from cross-contamination, and you're good to go.

Vegan Option 🌱: Replace the egg whites with aquafaba (the liquid from a can of chickpeas)! Use 3 tablespoons of aquafaba per egg white. Whip it up just like the original recipe for a treat that's every bit as delicious and entirely plant-based.

Faq

Why do my meringues collapse?
Collapsing often happens if the egg whites are over-whipped or if moisture gets into the mix. Ensure your bowl and tools are dry and increase whipping speed gradually.
How can I tell if my meringue is done?
The meringue should be glossy, and when you rub a small amount between your fingers, it should feel smooth with no sugar grains.
What's the best way to add food coloring without ruining the meringue?
Use gel or powder food coloring and add it during the final stages of whipping to avoid introducing extra moisture.
Can I make meringue in advance?
Absolutely! Store them in an airtight container at room temperature, away from humidity, and they’ll stay fresh for up to two weeks.
How can I achieve perfectly even meringue shapes?
Use a piping bag with a round or star tip for consistent shapes. Practice even pressure for best results!
Why is my meringue not glossy?
Insufficient whipping or an imbalanced sugar-to-egg ratio often results in a dull meringue. Follow the recipe precisely for that beautiful sheen.