Italian meringue

Italian Meringue is a type of meringue that is made by boiling a sugar syrup, and then whipping it into stiff egg whites. This method of preparation gives the meringue its characteristic soft, creamy texture. Italian meringue is often used in desserts such as lemon meringue pie, macarons, and buttercream icing.

History

The exact origins of Italian meringue are unclear, but it is believed to have been developed in the 17th century. The technique of boiling sugar syrup before adding it to egg whites was likely developed by Italian pastry chefs, hence the name "Italian meringue".

Preparation

To prepare Italian meringue, a sugar syrup is first boiled to the "soft-ball" stage, between 235 and 240 degrees Fahrenheit (113 to 116 degrees Celsius). This syrup is then slowly poured into stiffly beaten egg whites, while the mixture is being whipped at high speed. The heat from the syrup cooks the egg whites, making them safe to eat and giving the meringue its soft, creamy texture.

Uses

Italian meringue is used in a variety of desserts. It can be piped onto pies or tarts, such as lemon meringue pie, and then browned in the oven. It can also be used as a topping for cakes, or incorporated into buttercream icing for a lighter, fluffier texture. Italian meringue is also the base for French macarons, a type of sandwich cookie.

See also

• French meringue
• Swiss meringue
• Lemon meringue pie
• Macarons
• Buttercream