Homemade meringue – Step by step recipe

The emergence of the meringue recipe as a recipe dates back to 1600, the most widespread around its origin, being that it was created by the Italian pastry chef Gasparini while he was living in a Swiss town called Meiringen, and that is where it owes its name.

Meringue has endless uses in baking, it is essentially a foam made from egg whites and sugar to which artificial flavors and colors can be added.

There are three basic preparations for meringue: Italian, Swiss and French, the most striking difference between which is the texture.

Each one has a specific use, this time we will prepare an Italian meringue, ideal for decoration and fillings as it is the most robust.

List of ingredients

• 1 cup (200 grams) sugar
• ¼ glass of water
• ½ cup (Approximately 4 whites) egg whites
• ¼ cup (50 grams) powdered sugar
• 1 teaspoon cream of tartar (optional)

Instructions

Step 1: Preparing the ingredients

This step is perhaps the most important step to obtain a perfect meringue, it has to do with the preparation of the cups and the egg whites.

All containers used to separate the egg whites, as well as the mixing bowls and mixing sticks, must be clean, completely dry and at room temperature.

Eggs should be fresh and at room temperature.

Continue cracking the eggs one by one; gently crack one end and carefully separate the white into a bowl.

Step 2: Prepare the caramel

Add one cup of sugar and a quarter cup of water to a small saucepan. Stir gently until all the sugar is moistened and the mixture is smooth.

However, at this point you can stir the caramel with a lid, if you do it on fire it is possible for the caramel to crystallize and the mixture to be damaged.

Step 3: Cooking the caramel

Bring the mixture over medium heat until it reaches the tip of the ball. It is important not to stir the syrup or add any coating.

The caramel will be ready in 7 to 10 minutes, in the meantime you should beat the whites until they are stiff or peaks.

Step 4: Beat the whites

Place the egg whites in a large bowl and beat with an electric mixer on maximum heat for at least 8 minutes.

When the whites turn into a stiff white foam, add the powdered sugar and continue beating for at least 5 more minutes. You should get a score similar to the one in the photo.

Step 5: Add the caramel

If you don't have an electric stand mixer, you can ask someone else to help you do this.

Gradually add the caramel to the mixture while continuing to beat the egg whites; the falling sugar should form a continuous thread.

The meringue is ready when the mixture has cooled completely. It should be a little stiffer.

This mixture can be stored in the refrigerator for up to two days. You can use it to make sighs or to decorate a dessert.

Notes – Tips

• Ball tip. When you stick a fork into a syrup that is said to be “Ball Tip” the last drops do not fall out but instead form little balls under the fork.
• When separating the whites from the yolks, if a little yolk or a piece of shell falls out, you should remove them with a teaspoon, otherwise the mixture will not reach its peak.
• Many pastry chefs test the meringue by turning the bowl over; if it has reached the set point, the mixture should not fall. This can be a bit dangerous, though, if the mixture has not yet reached its intended setting.

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