BASIC ITALIAN MERINGUE RECIPE
Steps:
- In a small saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. Cook until sugar syrup registers 240°F (115°C) on an instant-read or candy thermometer. Brush down sides of pot as necessary with a pastry brush dipped in water.
- Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (see note). Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
- With the mixer running, carefully and slowly drizzle in hot sugar syrup. (Hot sugar is just as dangerous as fryer oil, so use caution!) Increase speed to high and whip until desired stiffness is achieved. Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream.
Nutrition Facts : Calories 132 kcal, Carbohydrate 25 g, Cholesterol 93 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 36 mg, Sugar 25 g, Fat 2 g, ServingSize Makes about 4 cups meringue, UnsaturatedFat 0 g
ITALIAN MERINGUE BUTTER CREAM
A great butter cream recipe that is not too sweet and worth the fiddling around to make
Provided by rajarmey
Time 25m
Yield Makes Enough to fill Wiltons Tasty fill cake tin
Number Of Ingredients 5
Steps:
- Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245o F or the firm ball stage. Never leave the kitchen when you are cooking sugar, and be stingy with your time spent away from the stovetop. It is very important that you watch it or it may burn. Another thing to do is to swirl the syrup. Don't stir it or whisk it, just gently swirl the pan by the handle to ensure that the sugar crystals are evenly distributed and dissolved
- While the sugar is cooking, pour the egg whites into the bowl you plan to whip the icing in, then wait for the syrup to come to about 230F-235F. Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat
- Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
- Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature
- During this time fill the pot the syrup cooked in with water and bring it to a boil to remove the hardened sugar from the sides. Toss in the candy thermometer too, while you're at it
- Beat in butter by the tablespoon using a medium speed. The butter will deflate the frosting a bit. After all of the butter is added, turn the speed up to high. The whole process will take about 10-15 minutes, but you will begin to see the buttercream go through stages after all of the butter is added. First it will deflate and become soupy, then thicken, then curdle, then thicken to the final stage. If, for some reason your buttercream does not progress from the "soupy" stage (typically due to adding the butter too quickly or the butter/meringue being too warm), simply place your work bowl in the fridge for 7-10 minutes before whipping again
- Add in desired flavourings Flavourings • Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract. • Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract. • Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee. • Also use jams to flavour buttercream, but be sure that they are quite thick as too much liquid will cause the buttercream to break down so be careful when adding jams and drop in about a tablespoon at a time
- Leftover buttercream may be kept in the refrigerator for a week or two or frozen, well wrapped, until needed. Just be sure to bring it to room temperature and whip well with a beater before using
SUMMER BERRY MERINGUES
Gordon Ramsay gives us a masterclass in meringues - the perfect prepare-ahead pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Buffet, Dessert, Treat
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.
- Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
- Whisk the crème fraîche until stiff, then fold in the yogurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yogurt mix, adding icing sugar to taste.
- To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.)
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
ITALIAN MERINGUE BUTTERCREAM
Use this recipe to frost your favorite layer cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
- Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
- With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
More about "italian meringue recipe mary berry recipes"
THE FLUFFY MARY BERRY MERINGUE RECIPE - QUICK FOOD RECIPES
From quickfoodrecipes.co.uk
4.3/5 (52)Total Time 1 hr 45 minsCategory Dessert RecipesPublished Feb 9, 2023
MARY BERRY'S LEMON MERINGUE PIE RECIPE - BBC FOOD
From bbc.co.uk
ITALIAN MERINGUE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
ITALIAN MERINGUE WITH FRUIT COMPOTE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE MARY BERRY'S EASY APPLE CINNAMON CAKE - INSIDER
From insider.com
ITALIAN MERINGUE RECIPE MARY BERRY
From tfrecipes.com
ITALIAN MERINGUE BUTTERCREAM MARY BERRY RECIPES
From tfrecipes.com
HOW TO MAKE ITALIAN MERINGUE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CLASSIC ITALIAN MERINGUE BUTTERCREAM – SUGAR GEEK …
From sugargeekshow.com
HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM | WILTON
From blog.wilton.com
ITALIAN MERINGUE BUTTERCREAM {STEP-BY-STEP INSTRUCTIONS}
From ofbatteranddough.com
HOW TO MAKE ITALIAN MERINGUE - BBC FOOD
From bbc.co.uk
MARY BERRY MERINGUE RECIPE | BRITISH CHEFS TABLE
From britishchefstable.com
MARY BERRY'S PAVLOVA RECIPE - BBC FOOD
From bbc.co.uk
WHAT IS ITALIAN MERINGUE? EASY RECIPE FOR ITALIAN MERINGUE …
From masterclass.com
FRESH BERRY MERINGUE CAKE RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
MARY BERRY SWISS MERINGUE BUTTERCREAM RECIPES
From tfrecipes.com
HOW TO MAKE BASIC MERINGUE - MARY BERRY'S RECIPE
From rachelsrecipepantry.com
I MADE 2 OF MARY BERRY'S APPLE CAKE RECIPES, AND THE BEST ONE …
From ca.sports.yahoo.com
MARY BERRY ITALIAN MERINGUE BUTTERCREAM - MARY …
From mycookingmethods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love