Caster Sugar
The fine crystal of Chelsea...
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Desserts
Italian Meringue
10 mins
35 mins
Easy
4
A wonderful marshmallowy meringue to use as a dessert topping. Adding hot sugar syrup means the meringue cooks so you don't have to bake it. And a quick once over with a brulee torch gives it a classic finish!
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- Ingredients
- Method
Ingredients
- 200g Chelsea Caster Sugar
- 200ml water
- 4 egg whites
- Pinch of cream of tartar
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Christine
Great recipe. Water amount needs to be less. 100mls
3
Method
Note: You will need a sugar thermometer for this recipe and an electric mixer.
Combine sugar and water in a small saucepan and bring to the boil, stirring until sugar dissolves.
Reduce heat to medium and cook until syrup reaches soft ball stage (115°C) about 10-15mins. Remember to brush down the sides of the saucepan with a clean, wet pastry brush to remove the sugar crystals.
Start whisking the eggwhites with the cream of tartar in mixer until soft peaks form.
Meanwhile, bring the sugar syrup to 121°C (hard ball stage). With the mixer running gradually pour the hot syrup into the meringue. (This is why we recommend an electric mixer as it is hard to do this while holding a hand mixer!) Beat until cooled to room temperature and meringue is thick and glossy (15-20 mins).
Because the hot sugar syrup has cooked the eggwhites there is no need to cook this meringue further. The meringue is a great consistency for piping onto desserts of your choice. Use a brulee torch to add a touch of caramelisation to the surface for presentation or leave it lovely and white.
Did you know?? The cream of tartar helps develop the white pigment in the egg and stops the egg over coagulating (getting tough)!
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
1
What did you think of this recipe?
Christine
Great recipe. Water amount needs to be less. 100mls
3
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- ½ tsp finely grated lemon zest (optional)
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To serve
- 2 bananas, sliced
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
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- 2-3 Tbsp boiling water
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- pinch of salt
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- 150g butter, softened
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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