Italian Meringue
Ingredients
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Unit of Measurement
- 50 g PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904
- 100 g water #1
- 300 g sugar
- 75 g water #2
Method of Preparation
- In the bowl of a stand mixer fitted with the whisk attachment, combine the PreGel Five Star Chef Albumissimo and the water #1. Whisk on low speed until the PreGel Five Star Chef Albumissimo is fully dissolved.
- Combine the sugar and the water #2 in a small saucepan. Cook to 118°C/244°F. When the syrup reaches 110°C/230°F, begin whipping the PreGel Five Star Chef Albumissimo mixture at high speed.
- When the syrup reaches 118°C/244°F, remove it from the heat and pour it in a steady stream down the side of the mixer bowl into the whipping egg white mixture. Avoid getting the syrup on the whip.
- Once the meringue reaches full volume, reduce the speed of the mixer to medium and allow the meringue to whip until completely cool.
- Use as needed.