|
| 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.
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 |
|
Recipe
from professional
Chef Tallyrand
Email
Hub-UK : info@hub-uk.com
|
