Receta Recipe of the Week - Italian Meringue
Recipe of the Week – Italian Meringue
April 16, 2012 at 11:46 am
(From the Dessert Collection at emealsforyou.com)
Italian Meringue Frosted Cake
I had a request for a white cake with Italian Meringue icing for our usually Easter dinner. I am not a fan of white cakes but as I already made the traditional carrot cake; I thought this would be an easy addition. Making the meringue with hot sugar syrup instead of the just whipping the egg whites makes a huge difference in the taste, texture and viability of the icing. While most egg white meringues will wilt after a while, this one can stay out on the server for hours with no worries.
The added benefit to using the Italian Meringue was that I had a huge amount of egg yolks left over. These somehow found their way into an ice cream maker as Bourbon Gelato.
Italian Meringue
Recipe Summary
Complexity:
Easy
Serves:
8
Category:
Dessert
Meal:
other (General)
3
large
egg, whites
0.5
- cup
- water
- 1
- cup
- sugar, granulated
Beat egg whites until just starting to stiffen.
Heat water and sugar in saucepan until it boils and begins to slightly color. Remove from heat (caution!! very hot)
Add the sugar and water mixture to the egg whites slowly while continuing to mix on high speed. Meringue is done when stiff peaks appear.
Find more great uses of egg yolks at emealsforyou.com.
Entry filed under: Dessert. Tags: bourbon gelato, Dessert, easy icing, egg whites, egg yolks, frosting, gelato, icing, italian meringue, meringue, white frosting, white icing.