Italian meringue

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Italian meringue

Joris Schildknecht
basic pastry recipe for fillings, mousses & pavlova
Print Recept
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course pastry
Cuisine european
Servings ml

Equipment

  • 1 hand mixer or stand mixer
  • 1 saucepan
  • 1 thermometer

Ingredients
 
 

for the meringue

  • 100 g water
  • 15 g potato protein
  • 1 g xanthan
  • 1 el granulated sugar

for the sugar syrup

  • 150 g granulated sugar
  • 50 g water
  • 1 g baking soda

Instructions
 

For the meringue

  • Mix 100 g water, potato protein and xanthan with the hand blender to an emulsion and place in a bowl
    100 g water, 15 g potato protein, 1 g xanthan

For the sugar syrup

  • Boil granulated sugar and water to 120° C (if you want to colour the meringue, add your food colouring in this step)
    150 g granulated sugar, 50 g water
  • Meanwhile, whip the potato protein mixture with hand mixer or stand mixer to a soft foam, add 1 tbsp sugar and beat through until firm peaks form
    1 el granulated sugar
  • Once 120° C has been reached, pour the hot syrup, while whipping, into the meringue in a small stream and continue to whisk until a stiff foam is formed
  • Add the baking soda and continue beating for about 30 seconds
    1 g baking soda
  • The meringue is now ready for further processing, e.g. piping and torching on a meringue cake, piping on a baking tray for meringues or pavlova or mixing through a filling
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