מתכון מרנג איטלקי מושלם
על המתכון
Today, let’s go back to basics; I am sharing how to make a perfect Italian meringue.
The BIG 3 for meringue are:
French meringue
Italian meringue
Swiss meringue
Hopefully, I will tackle all of them in the future, but today, it’s all about Italian meringue!
I’m sharing the 5 important tips that are most crucial to making it successful. I hope this video can clear up some of your problems or questions!
Also, using the Italian meringue, I made meringue crunch as well (Some people may call them meringue kisses or meringue cookies!). It is so easy to make, so stay tuned till the end to see how I made it.
מצרכים
- Egg white: 225g ( 7.9 oz)
- [for syrup]
- Granulated sugar 450g (15.9 oz)
- Water: 150g (5.3 oz)
- Heat up the syrup to 117-119 °C (242.6-246°F)
- [FOR MERINGUE CRUNCH]
- Bake in an oven with 100-105c (or 210-220F) slowly
- for 1-3 hours, depending on the size.
- SHARE THIS VIDEO WITH YOUR FRIENDS!:
- [HOW TO MAKE PERFECT ITALIAN MERINGUE | 5 IMPORTANT TIPS!]
- LINKS FOR THE TOOLS I USED TODAY:
- The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
- [DIGITAL THERMOMETER]
- [KITCHEN AID MIXER]
- [SILPAT SILICONE MAT]
- by Silpat, pick a size from:
- by Amazon, Set of 3:
- [PASTRY TIPS - STAR SET]
- [SILICA GEL]
- LEARN OTHER PASTRY TECHNIQUES:
- [2 TYPES OF LEMON CURD | SHINY OR CREAMY?]
- [HOW TO MAKE PE
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