BEST MERINGUE COOKIES RECIPE RECIPES

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ITALIAN MERINGUE RECIPE - OLIVEMAGAZINE



Italian Meringue Recipe - olivemagazine image

Follow these simple steps to guarantee the softest, shiniest, silkiest Italian meringue

Provided by Adam Bush

Categories     Dessert

Total Time 25 minutes

Yield Makes 6 meringues

Number Of Ingredients 2

3 egg whites
170g caster sugar

Steps:

  • Whisk the egg whites using a stand mixer with a whisk attachment, or electric beaters in a large bowl, until they form stiff peaks.
  • Put the sugar into a small pan with 4 tbsp of water and put over a low-medium heat, swirling the pan gently until the sugar is dissolved. Turn up the heat and simmer until it reads 120C on a sugar thermometer.
  • Remove the syrup from the heat and turn on the whisk. Slowly and steadily pour the hot syrup into the bowl, avoiding pouring directly onto the beaters. Turn the bowl, if using electric beaters, to ensure all of the egg white is incorporated with the syrup.
  • Once all of the syrup has been incorporated, continue to whisk the mixture for 2-3 minutes until thick and shiny

Nutrition Facts : Calories 120 calories, CarbohydrateContent 28.3 grams carbohydrates, SugarContent 28.3 grams sugar, ProteinContent 1.7 grams protein, SodiumContent 0.1 milligram of sodium

ITALIAN MERINGUE RECIPE - OLIVEMAGAZINE



Italian Meringue Recipe - olivemagazine image

Follow these simple steps to guarantee the softest, shiniest, silkiest Italian meringue

Provided by Adam Bush

Categories     Dessert

Total Time 25 minutes

Yield Makes 6 meringues

Number Of Ingredients 2

3 egg whites
170g caster sugar

Steps:

  • Whisk the egg whites using a stand mixer with a whisk attachment, or electric beaters in a large bowl, until they form stiff peaks.
  • Put the sugar into a small pan with 4 tbsp of water and put over a low-medium heat, swirling the pan gently until the sugar is dissolved. Turn up the heat and simmer until it reads 120C on a sugar thermometer.
  • Remove the syrup from the heat and turn on the whisk. Slowly and steadily pour the hot syrup into the bowl, avoiding pouring directly onto the beaters. Turn the bowl, if using electric beaters, to ensure all of the egg white is incorporated with the syrup.
  • Once all of the syrup has been incorporated, continue to whisk the mixture for 2-3 minutes until thick and shiny

Nutrition Facts : Calories 120 calories, CarbohydrateContent 28.3 grams carbohydrates, SugarContent 28.3 grams sugar, ProteinContent 1.7 grams protein, SodiumContent 0.1 milligram of sodium

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