History :
The word "meringue" was used for the very first time in print in François Massialot's cookbook, published in 1692. The word is stayed to originate for a Swiss village name Meiringen, where it was first created, and later on from it, derived the different types of meringue know today : Swiss meringue, French meringue... and of cours Italian meringue, first thought of by Gasparini, an Italian chef in the 17th century.
Italian meringue is by far the best and the safest type of meringue to eat, as for the heat of the sugar and water mixture, brought to 121 degrees, this proceeds in making the egg whites very safe to eat. It is a little more technical than a simple French meringue, but the extra step will definitely make it worth your time.
Ingredients :
- 250 g of white sugar
- 80 g of water
- 100 g of egg whites
Instructions :
Measure the ingredients very precisely before continuing. It is crucial that they are respected, otherwise the meringue will not work.
Pour in the sugar and water in a saucepan and bring to a boil, until it reaches 121 degrees Celsius.
When the mixture reaches 114 degrees Celsius, start foaming up the egg whites in a stand mixture, until they reach stiff peaks.
When the sugar mixture has reached 121 degrees Celsius, take the saucepan off of the heater and let the bubbles come up to the surface.
When they are almost all gone, pour gently the sugar mixture into the egg whites, as the stand mixture continues to whisk them.
Let the meringue whip until cooled down, and then you can pipe it onto your favorite desserts, like lemon curd pie, or lemon vanilla cupcakes for example.
Enjoy!
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