With this Italian meringue recipe step by step we show you to prepare a meringue that is very hard, ideal for decorating birthday or desserts. Unlike other meringues and creams to decorate, the hard Italian meringue is prepared to the fire with syrup and It is this procedure that gives it its firm consistency, for me it is the best.
| 🚻 1 Comment | 🕘 30m | 🍵 Postre | 🤯 Difficulty |
| Ingredients to make hard Italian meringue: |
| 4 egg whites units, ambient temperature 120 milliliters of water 250 grams of sugar (1¼ cups) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make hard Italian meringue:
1. We throw the water and 200 gr of sugar in a saucepan and take the fire without stirring. When the syrup begins to bubble the syrup is at its point.
2. You can also see if the syrup is ready by throwing a drop of it in a glass with water. A ball must be formed.
3. While the syrup is done, we beat the whites. When they are almost mounted, we are adding in the form of rain, the 50 gr of sugar we have left. We beat until they are mounted.
4. We are clearing the syrup clearly, with a very fine thread without stopping to beat.
5. When we finish throwing all the syrup, we continue beating until it is cold, it will be about 10 minutes. It must be very white and very consistent.
6. The tough Italian meringue that is the hardest, I like the most, to cover cakes or what you want to do with him. It is very easy to do, you have to lose your fear, a meringue that does not get off, that remains hard, and that is delicious, I hope you like it. target = _blank rel = nofollowadita
