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HOW TO MAKE ITALIAN MERINGUE RECIPE BY TALLYRAND

Italian Meringue

Italian meringue is much more complex than other meringues and requires boiling sugar and water until it reaches the soft ball stage (115ºC). This type of meringue is good for making cassatas, Baked Alaska and some butter creams.

Over the last month I have been answering questions emailed in on how to make meringues. This is the last week then on meringues and desserts based on them. For previous recipes:

Italian meringue is the most complicated of all meringue recipes, it requires the use of a sugar thermometer. This meringue is normally served by professional chefs when they want to make complex desserts, often ones that require freezing; like the Italian dish Cassata, whose origin actually comes from the Arab "Quas' at" which means "a small round bowl", because of its original shape.

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I have gone this week for a Nougat Glace dessert that is simpler to prepare. It should be made with Italian meringue but can also be made with Swiss meringue.

ITALIAN MERINGUE

Ingredients for

water
65
ml
glucose
25
gm
castor sugar
300
gm
egg whites
150
gm

How to make Italian Meringue

  • Put the sugar, water and glucose in a thick based pan (preferably copper)

  • Place over a moderate heat and stir until it boils

  • Skim the surface and wash down the crystals with a clean brush dipped in water

  • Increase the heat so that the syrup cooks rapidly

  • When the syrup temperature reaches 110 °C beat the whites until stiff

  • When the syrup temperature reaches 115°C (240ºF) slowly whisk it into the whites in a thin stream taking care not to let it run onto the whisk

  • Continue beating until completely cold (approx. 15 minutes)

Chef's Tip:

The amount of sugar can vary depending on the type of meringue required: reduce to 250 gm for a light meringue

NOUGAT GLACE TALLYRAND

Ingredients for Nougat Glace

Italian or Swiss meringue
(half the above recipe)
 
whipped cream
250
ml
praline
sql
pistachio nuts
sq
chopped hazelnuts
sq

How to make Nougat Glace

  • Fold the whipped cream into meringue mixture

  • Fold in the rest of the ingredients to your required taste, pour into a mould and freeze for at least 3 hours, overnight is best

  • Quickly pass the mould under running warm water

  • Invert onto a chopping board and remove the mould

  • Slice into portions, place a couple of slices onto each plate and decorate with some fresh fruits, berries, etc

Chef's Tip:

In place of the praline and nuts I have suggested, try adding nuts of your choice.

Enjoy and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com