Italian Meringue goes into so many recipes I make. Walnut Whips, Teacakes and Lemon Meringue Cake are the things I make the most. First few times it worked out perfectly then because of my early success I didn’t even realise (until my wedding cake making) that I actually wasn’t getting stiff peaks.
My wedding cake was not good enough for me. I tried frantically to make the soft meringue peak by pulling and sharply removing a palette knife from the surface but 20 seconds later the tips had rounded. The annoying thing is that for whatever reason* if you’ve added the syrup wrong, that’s it you’re buggered.
It’s not like when you get a tiny bit of egg yolk in a French Meringue mix – you can get away with whipping it for longer.
(*Sorry this isn’t a blog where I explain every scientific reason for why that happened- who cares if you know how to stop it happening in the future).
You can see below the points I’ve tried to fake from a too soft meringue, they’ve all drooped. The white patch on the left was from Stuart the owner of the venue when he set up the cake, He thought I wanted the fairy lights around the bottom to be embedded into the meringue!!!! So lucky I was there while he tired to do it, it would of torn the cake to ribbons.
The key to avoid messing up is to add the syrup slowly, to make absolutely sure I achieve this I stop the mixer, take the bowl off and use an electric hand mixer to add the syrup.
This also avoids splattering the syrup around the bowl. It’s never failed me whereas adding it too the mixer while running is a bit hit and miss for me, it takes an extra few minutes but it really gets peaks as stiff as French Meringue.
Italian MeringuePrint This
- 120g Egg White (4 egg whites)
- 170g Caster Sugar
- 70g Glucose Syrup or Honey
- 50g Water from a boiled kettle
- Put the sugar, glucose in a pan, pour the boiled water on top. Place lid on pan. Heat on high.
- Wash mixing bowl out with vinegar if you want to be sure there is no fat residue in the bowl.
- Place whites in mixer, mix at medium speed.