Crispy on the outside, chewy on the inside
Greetings to all! I’m in touch, Natalie Lissi, author of a culinary site.
I dedicate this recipe, or rather an entire article, to delicious yummy– merengue. I studied a lot about how to make meringues at home, experimented so many times, spoiled the products several times, but in the end I learned how to cook meringue amazingly tasty and amazingly correctly. Through trial and error, following advice and detailed instructions, I got very good experience in making meringue. I now share my experience with my readers. And if you have anything to add to this recipe, then don’t hesitate to write in the comments. I will hone my skills in making meringue at home.
Meringue can be turned into a crispy cake with a viscous tasty center, used as an air layer for fluffy sponge cake, bake cake layers from meringue, or as a base for mousse with cream and a slide of fruit - there are many ways to use this delicate meringue. Preparing meringue is very, very simple, but you need to know some of the nuances of preparing this wonderful sweet.
Meringues are a universal and quite simple recipe. According to the cooking technology, there are three types of meringues (meringues) - Italian, French and Swiss.
French meringue is prepared by beating egg whites and sugar or powdered sugar. This meringue is added to biscuit dough, creams, bake (rather, dry in the oven) cakes or bake cake layers.
Italian meringue is obtained by brewing whipped egg whites with boiling sugar syrup. We call it simpler - custard protein cream. Italian meringue is used mainly for filling baskets, profiteroles, and layering cakes, but it is not entirely suitable for baking.
The most versatile is Swiss meringue. It is prepared by beating the whites with sugar in a water bath. Universal because it is suitable for both baking and creams.
This recipe will tell you how to cook French meringue and get very tasty cakes as a result.
French meringue - ingredients I use:
- Proteins – 3 pcs (110 g)
- Sugar – 175 gr
1. For 1 protein experienced confectioners It is recommended to take 50 grams of sugar. But this is only a conditional figure. The more sugar you add to the whites, the denser the meringue structure will be and vice versa. The denser the meringue, the better it stores. My recipe contains my usual amount of protein and sugar.
2. Sugar should be fine, but it is best to use powdered sugar. If you only have coarse sugar on hand, grind it in a blender or coffee grinder. When you beat the whites, the sugar seems to enhance the action of the whisk, and the more grains, the fluffier the meringue will be. In addition, sugar must be completely dissolved in proteins and the finer it is, the better it dissolves. You can mix fine sugar with powdered sugar in equal proportions. It is best not to use store-bought powdered sugar, since in addition to starch, it may contain various other additives. And if starch can have a beneficial effect on the structure of the meringue, since it binds water, then other additional components can ruin everything.
3. I usually use eggs that are about 10-14 days old, not ones that have just come out from under a laying hen. Based on my experience, I can say that the protein in such eggs is stronger and easier to work with. Eggs should be washed thoroughly with a sponge and soda or detergent, then rinse thoroughly and wipe dry. After this procedure, hands should be washed with soap and wiped dry.
4. You can beat the whites with anything: a mixer, a hand or electric whisk, a dough mixer with a whisk attachment, in the simplest manual chopper bowl with plastic blade attachments.
5. Important! The mixing bowl must be completely dry and free of grease! A drop of fat or water will ruin all your hard work. To be safe, wipe thoroughly washed dishes with a slice of lemon and dry. The white will whip up one way or another, the quality of the meringue may suffer - separation into white and water during baking and storage.
6. Still important! You should very carefully separate the whites from the yolks. It is best to separate chilled eggs: in this case, the surface of the yolk is denser and does not break as easily than when the eggs are warm - a life experience. I do it simply: carefully break the egg so as not to damage the yolk and pour it into my palm. I pass the white through my fingers and transfer the yolk to a separate bowl. Not a drop of yolk or piece of shell should get into the whites, this is important. Do not perform this procedure over a bowl of egg whites that you will be whipping. In addition to the yolk or shell, you may get caught rotten egg, which will ruin everything.
7. Now about the protein temperature. In many recipes that involve whipped whites, it is recommended to use chilled egg whites - they whip better and faster. One day I came across a recipe in which the author highly recommended whipping egg whites for meringue at home for about room temperature(22-25 degrees). What happened? Indeed, whipped warm whites are much fluffier and more voluminous, they hold their shape better - they are more saturated with air due to the fact that they are more elastic - but they take longer to whip. Meringues, accordingly, turn out much airier. Cold proteins have a denser structure. But! On taste qualities This is not very reflected in ready-made cakes or cream. Even cold proteins make very delicious meringues, if you beat them correctly.
What I can advise you is to experiment and then do it the way you like best. To reheat the whites, leave them at room temperature for a while or place the bowl of whites in a bowl with warm water until they warm up.
8. It is important not to overdo it with beating the whites. If you overdo it, you will ruin the meringue and it will no longer be suitable for baking. Beating should be completed when the mass is ready and protein peaks the stiffness you need.
9. You can add a little salt or acid for better binding of protein and water (components chicken protein). Salt is added at the beginning of whipping, acid at the end. This is no longer personal experience, but scientifically proven facts. You can’t argue with chemistry =) Add salt and acid at the tip of a knife or drop by drop. They are needed not for taste, but for structure.
Perhaps these are the main points that you should pay special attention to.
Now let's move on to the process of preparing meringue. The recipe is detailed, and I will give you some more tips in the description.
How to prepare meringues:
We measure out the required amount of fine sugar or powdered sugar and protein.
While whipping, you will need to add sugar in a thin stream. For convenience, you can pour the sugar onto thick paper, bend the paper slightly and add it to the protein this way.
We begin to beat the egg whites without sugar at low speed. Now it is important to break down the structure of the protein and allow it to be saturated with air bubbles as much as possible. If you immediately start beating quickly, your egg whites may subsequently settle quickly.
Beat the egg white until it begins to increase in volume slightly. You can now begin to gradually increase the speed.
As soon as the white begins to turn white and gain air, we begin to gradually add sugar. With the mixer running, add sugar in a thin stream and continue beating. The step-by-step process looks something like this:
As a result, when you add all the sugar, you should get a dense white mass with a slight pearlescent texture that takes any shape and does not fall off. Soft, stable, sharp peaks of whipped egg whites hold their shape well.
You should not taste a grain of sugar; it should be completely dissolved in the proteins.
Remember that the more sugar you add, within reasonable limits, of course, the denser the protein mass will be.
I would also like to note the degree of whipping of the whites.
Different cooking technologies are suitable for different types products. To bake biscuits you need soft meringue: if you lift the whisk, peaks will not form, but a small top will form.
Such proteins must be carefully introduced into the dough in a circular motion so as not to damage the structure of the meringue.
Medium soft meringue is suitable for the cream. That is, peaks are formed, but not with sharp tips. If you lift a whisk of whipped whites, the peak first reaches up behind it and then rounds.
To bake cakes, you need thick and well-whipped meringue, as in the photo below.
The peaks are sharp, do not fall off or become rounded.
Preheat the oven in advance. Cover the baking sheet baking paper. Using a pastry bag or spoon, place the meringues on a baking sheet. If you don't have a bag of attachments, use a regular one. food bag by cutting off a small corner.
Homemade meringue recipe – baking:
Baking is not entirely true. Meringues are dried in the oven. And the drying method depends on what you want to get as a result.
We bake crispy meringue with a sticky center
Preheat the oven to 150-160 degrees, place a baking sheet with meringues and after 1-2 minutes reduce the temperature to 50-60 degrees. Dry for about 15 - 20 minutes. You can open the door if it is not possible to lower the temperature this way. It’s best not to time it, but to look at the products. If you see cracks starting to appear, immediately turn off the oven and leave the meringues in it until they cool completely with the door open. Cracks indicate that the top of the meringue has set, but inside it is viscous.
We bake completely crispy snow-white meringue
Preheat the oven to 50 degrees, place a baking sheet with meringues and dry until ready (at least 1-1.5 hours or more), then leave in the oven with the door open until it cools completely.
Depending on your oven, you may need more or less time. In general, it is better for you to experiment with your oven and recipes yourself, and just use the given numbers of ingredients and baked goods as a guide. Try making meringue a couple of times and you will probably know how best to get what you want. This has been verified by my own experience =)
Check the readiness of the meringue only when the product is chilled. The hot meringue may still be sticky.
Swiss meringue - recipe in a water bath:
Swiss meringue is good because the proteins pass through heat treatment during the preparation of meringue, which means you can safely use cream from raw proteins in cakes, pastries, for decorating desserts and sweet products. Swiss meringue in a water bath has a denser and stronger structure than French meringue. Prepare Swiss meringue very simple. Also prepare a bowl of cold water.
1. Pre-boil the water and reduce the heat. Pour the egg whites into the second pan and add all the sugar. Place the pan with the whites on water bath and begin stirring continuously until the sugar dissolves. There is no need to whisk at this stage. The pan with squirrels should not touch the water.
2. Start beating at low speed and increase the speed when the white begins to become cloudy. Beat until a soft meringue forms: when you lift the whisk, soft, weak peaks form and settle slightly.
3. Remove from heat and place the pan with the whites in a bowl of cold water. Continue beating until the whites cool completely for a few minutes.
4. Bake in the same way as the French meringue described above.
Calorie content of meringue (cake) according to my proportions per 100 grams = 418.8 kcal
- Proteins – 7.1 g
- Fats – 0 g
- Carbohydrates – 102.7 g
What mistakes can you make when preparing meringue at home:
- If you add sugar to the protein too quickly, the meringues may fall off after baking, lose their shape, or shrink. There is no need for haste in this matter.
- The same thing can happen if you take the meringues out of the oven too early. The brownies need to cool completely in the oven first.
- The quality of meringues is also affected by air humidity. As a result, they will turn out wet and sticky. It is difficult to fight natural phenomena, but it is possible: dry the meringues in the oven for some more time.
- Meringues are afraid of moisture, so a perfectly crispy cake can become viscous in a humid room or refrigerator. The solution is simple - dry it in the oven again.
- Peeling of sugar syrup during baking can occur for the following reasons: too little sugar or overbeaten (well, somehow) the whites.
It seems that's all! Ufff =) I wish you successful culinary experiments.
Click likes, friends =)
Sincerely yours, Natalie Lissi
Meringue, simply put, is a treat made from egg whites and sugar that are first beaten together and then baked. I offer the most delicious recipes making meringue at home.
Let me make a reservation right away: if you have time, it is better to bake the meringues at a low temperature of about 100 degrees, for longer than indicated in the recipe, so that they do not crack.
To make colored meringues, use food coloring.
Meringue classic
Ingredients:
- 4 egg whites
- 250 g sugar
- 1 teaspoon vanilla essence
- 1 teaspoon lemon juice
- 2 teaspoons corn flour
- 475 ml whipped cream
- 6 kiwis, peeled and chopped
Cooking time: thirty minutes;
Baking time: one hour
Preparation:
- Preheat the oven to 150C/Gas Mark 2. Line a baking tray with the baked goods. Draw a 23 cm (9 inch) circle on the parchment.
- In a large bowl, beat the egg whites until they are stiff but not dry. Beat until thick. Gradually add sugar, 1 tablespoon at a time, beating the egg whites well after each addition. Strongly beaten egg whites lose their volume if “foreign” ingredients get into them. Be absolutely sure that no fat or egg yolk gets into the whites.
- Slowly add vanilla, lemon juice and flour to the mixture, without stopping whisking.
- Place the mixture inside the circle drawn on the parchment. Working from the center, spread the mixture towards the outer edge, lifting the edges of the parchment slightly. This should leave a slight indentation in the center.
- Bake for 1 hour.
- Remove the parchment and place the meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Whipped cream goes best with slices of kiwi fruit.
Lemon pie - meringue
Ingredients:
- any dough
- 200 g sugar
- 2 tablespoons plain flour
- 3 tablespoons corn flour
- 1/4 teaspoon salt
- 350 ml water
- 2 lemons, large and ripe
- 30 g butter
- 4 egg yolks, beaten
- 4 egg whites
- 75 g powdered sugar
Cooking time: thirty minutes.
Baking time: ten minutes plus for baking the pie.
Extra time: ten minutes.
Preparation:
- Preheat oven to 180C/Gas 4.
- Make any dough you know how.
- To do lemon filling In a medium saucepan, whisk together 200g sugar, flour, cornmeal and salt. Stir in water, lemon juice and lemon zest. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Add oil.
- Place egg yolks into a small bowl and gradually whisk in 100ml of the hot sugar mixture. Then mix the egg yolk mixture with the remaining sugar mixture. Bring to a boil and continue cooking, stirring constantly until thickened. Remove from heat.
- Place the dough in the pan and bake the pie.
- Remove the pie from the oven and let it cool.
- Pour the filling onto the dough.
- Let's make meringue: In a large glass or metal bowl, beat the egg whites until foamy. Add the sugar gradually and continue whipping until stiff peaks form. Spread the meringue over the top of the pie, sealing the edges.
- Bake in the preheated oven for 10 minutes or until the meringue is golden brown. For achievement best results, cool to room temperature and then chill in the refrigerator before serving.
Mini chocolate meringues
Ingredients:
- 3 egg whites
- 1/8 teaspoon wine vinegar
- 1/2 teaspoon vanilla extract
- 125 g sugar
- 1 tablespoon cocoa powder (good quality)
- 50 g chocolate chips
Cooking time: 10 minutes;
Baking time: 30 minutes
Preparation:
- Preheat the oven to 150C/Gas 2. Lightly grease and wipe a baking tray with baking paper.
- Combine the egg whites vinegar and vanilla. Beat until the whites form soft peaks. Slowly add the sugar until stiff peaks form and the mixture is glossy. Spoon mixture over cocoa and chocolate chips.
- Using a teaspoon, transfer the mixture along with cocoa or chocolate onto a greased baking sheet. Bake for 25-30 minutes.
Citrus pie - meringue
Ingredients:
For the biscuit:
- 150 g plain cookies
- 1 egg, lightly beaten
Citrus filling:
- Grated zest and juice of 1 large lemon
- Grated zest and juice of 1 large lime
- Juice of one large orange
- 45 g (1 1/2 oz) corn flour
- 2 large egg yolks
- 75 g (2 1/2 oz) sugar
Meringue top:
- 3 large egg whites
- 85 g (3 oz) caster sugar
Cooking time: forty minutes;
Baking time: thirty minutes
Preparation:
- Preheat the oven to 180°C (350°F, gas mark 4). To make a mound, place the cookies in plastic bag and crush with a rolling pin. Add to mixing bowl, then add egg and stir until crumbs are completely moistened.
- Place the sponge mixture into a lightly greased tin pan (if desired). Using back spoons, press the crumbs evenly along the bottom and sides. Bake for seven to ten minutes or until mixture is firm. Leave to cool to prepare the filling.
- Mix lemon and lemon zest and juice with orange juice in a heatproof bowl. Stir the mixture into corn flour to make a smooth paste. Pour half a cup of water into the juice mixture, stirring constantly, then return to the pan. Stir over low heat in a saucepan until the juice reaches a boil. Reduce heat, stirring frequently, for 1 minute.
- Remove the pan from the heat and set it to cool.
- Meanwhile, whisk together the egg yolks and sugar in a small bowl. Add some of the hot citrus mixture, stirring, then stir it into the remaining citrus mixture until completely combined. Pour into prepared biscuit.
- To make the meringue top, the egg whites must be beaten until they are stiff. Gradually beat them in the sugar to make a thick, shiny meringue.
- Place the meringues on top of the citrus filling to coat evenly, swirling it attractively.
- Bake in the preheated oven for about fifteen minutes or until the meringues are golden brown.
- Leave the pie to cool before serving.
One of the most delicious and delicate delicacies in cooking, without a doubt, is meringue (meringue), which can act as a separate dish, and as an addition to all kinds of desserts: cakes, soufflés, mousses, pastries. Meringue recipe has more than one, since there are its varieties.
Italian It is prepared using hot syrup and is not baked; it serves as an excellent filling for profiteroles and cakes.
French prepared with sugar or powder and baked in the oven both in the form of shortcakes and individual cakes. In addition, it is used to add airiness to cream, soufflé or dough.
Swiss differs in that the protein-sugar mass is whipped in a water bath. The length of time the mass spends in the bathhouse and is whipped determines its further use; it can be baked goods, cream, filling, or used as decoration.
Among the three varieties, the French one is the most popular. To make meringue at home you need to know a few secrets. The first thing you should pay attention to is the kitchen machine. It’s best to use a mixer, because if you beat it with your hands, it will take a lot of effort, so don’t mock yourself. Regarding the dishes, you must use a metal or glass bowl. But it’s better to avoid plastic, because it is difficult to clean from grease, and it is very important that the dishes in which cooking will take place are perfectly clean and dry. But in any case, before cooking, the dishes along with the whisks need to be degreased, scalded with boiling water and wiped dry, the result directly depends on this.
Classic recipe Preparing meringue is simple, the main thing is to stick to the recipe.
Ingredients:
Granulated sugar - 175 g
Protein - 3 pcs.
Basically, it is customary to take 50g of sugar per protein. But this is not a strict recommendation, because the density depends on its quantity; the more, the denser and vice versa. Therefore, regarding the quantity granulated sugar Here you can adjust the quantity yourself. It is advisable to use very fine powder or even powder (but it is better to grind the powder yourself; store-bought powder may contain a lot of foreign impurities, including starch), because the smaller the particles, the richer the consistency will be. It is very important to ensure that the sugar grains are completely dissolved.
First you need to very carefully separate the whites from the yolks and start beating them at medium speed; when foam begins to form, increase the speed and gradually add the powder. You need to beat to the required consistency, depending on what texture and density you want and where the meringue will be used later.
If you beat to stable peaks (the sharp edge of the “tongue” lasts a long time), then this perfect option for the meringue.
Soft peaks (“the tongue” begins to bend after a couple of seconds) are perfect for adding to the dough.
But if the “tongue” does not form at all, then such soft consistency used in biscuit dough.
To bake meringue, you need to prepare a baking sheet, cover it with parchment paper and lightly sprinkle it with flour, using a pastry bag, squeeze out portions protein mass and send it to preheated to 140 degrees, while immediately reducing the temperature to 110, baking for fifteen minutes and again reducing the temperature to 60 degrees. This baking method provides excellent taste, but the color and shape will be lost a little. To achieve a snow-white color, we start baking at 110 degrees, and after 15 minutes we lower it to 70. In general, baking time takes two hours or more, it all depends on the size of the cakes and the features of the oven.
How to cook meringue at home
Of course, any dish has its own secrets and subtleties of preparation that can turn it into a real masterpiece. In order to cook meringue tasty and correctly, you also need to know such nuances.
So, how to cook meringue correctly?
The first thing that will help you achieve perfection is the right ingredients. So eggs should not be used fresh, but about a week old, they have denser protein. The second nuance is their temperature. Almost every housewife knows that egg whites should be beaten cold, but for this recipe this rule is not necessary. It has already been noted that when whipped, whites at room temperature become more airy and hold their shape better, but will require more time. What sugar should be like was described above.
One of the most important moments V proper preparation Meringue at home is the stage of separating the white from the yolk. In order for the protein mass to whip, not a drop of yolk, shell or other foreign ingredient must get into it. The dishes with the whisk must be clean, grease-free and dry; even a tiny drop of water will not achieve the desired result.
Cooking delicious sweet dishes, of course, requires skill and experience, so don’t be upset if the meringue doesn’t work out the first time.
The most common complaints when making meringues are that they lose their shape, fall off, or release liquid in the form of syrup. The reason for this may be an incorrect proportion of ingredients, or a too humid room where the product was baked.
Another nuance that can be found in different recipes, is the addition of salt or citric acid, they are not always added. And naturally the question will arise: is it worth adding them? In fact, a small pinch of salt helps the protein component not precipitate.
It is important to store the prepared dish correctly. As you know, meringue is very sensitive to moisture, so it must be stored in a well-closed container. But if it so happens that moisture has entered, then it is enough to send the products back to the oven and dry them.
Take the test
How, in your opinion, is the difference between mash and wine?
Today we will prepare a simple, very tasty and childhood favorite.
There are three basic recipe preparations meringues.
I will show classic French meringue, which is not at all difficult to prepare, and in order to avoid mistakes in preparing meringue, you need to follow some nuances.
So, let's get started, for the meringue we will need:
List of ingredients:
- 5 egg whites
- 250 gr. powdered sugar
- lemon juice
- vanillin
Meringue / Meringue - step-by-step recipe:
First, separate the whites from the yolks, try to do this very carefully so that not a drop of yolk gets into the whites.
Pour the whites into the mixer bowl, add a few drops of lemon juice and begin to beat them at low speed.
I note that you can beat the whites, both cold and at room temperature, and in no case should you pour in sugar until the whites are whipped, otherwise you will end up with the usual protein-sugar glaze, not meringue.
Once the whites are covered balloon– increase the speed of the mixer and beat, without adding powdered sugar, until a fluffy, almost stable foam.
While the egg whites are being whipped, I would like to note that the mixer bowl and whisk must be completely dry, clean, without a drop of fat or moisture.
Separately, add vanillin to the sifted powdered sugar, mix and, without stopping whipping, in small portions, literally a tablespoon at a time, begin to pour the powder into the well-beaten egg whites.
I beat the whites without powdered sugar for 4 minutes and another 10 minutes after I had completely poured out all the powdered sugar.
Instead of powdered sugar you can use regular sugar, but in this case the whipping time will increase significantly.
Our protein mass is completely ready, it is whipped very well, dense, glossy and holds its shape perfectly.
Take the big one pastry bag with a toothed attachment and transfer the finished protein mass.
Place the meringue on parchment paper, Teflon, or as in my case silicone mat.
Meringue can be prepared in absolutely any shape and size, and if you want to get multi-colored meringue, then add a few drops of food coloring to the finished protein mass.
The classic meringue recipe uses only egg whites and sugar, but to vary the taste and texture of this airy delicacy V ready mass add chopped roasted nuts, nut flour, coconut flakes, lemon or orange zest, poppy seeds, sesame seeds, chocolate, cocoa powder and other additives.
We send the prepared baking sheet to a preheated oven, the temperature of which is 100-110°C (212-230°F) and bake, or rather dry the meringues for 1-2 hours, depending on the size of the cakes.
I dried the meringue at 100°C (212°F) for 1.5 hours.
One sign that the meringue is ready is that it comes off the mat easily. The finished cakes are white or slightly creamy in color, very fragile and easily crumble when pressed.
Meringue is surprisingly tender and tasty treat, which is loved by both children and adults.
Meringue is used as an independent dessert, as well as in various cakes, such as “Kyiv”, “ Count's ruins", "Snickers", "Anna Pavlova", "Esterhazy" and many others.
Prepare this crispy sweet miracle at home, and I am sure that you will definitely succeed!
I wish everyone Bon appetit!
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Meringue / Meringue - video recipe:
Meringue / Meringue - photo:
Airy, light, almost weightless custard protein cream, which is prepared easily and without problems. Italian meringue is simply amazing universal cream, which always turns out to be stable and holds its shape perfectly, so it is ideally suited for decorating confectionery products.
You can decorate cupcakes and muffins with Italian meringue (you’ll get cupcakes that are so fashionable these days). In addition, this custard protein cream behaves perfectly as a layer for sponge cakes, as well as for decorating them. If you wish, you can even bake the cream in the oven and thus cook puffed cookies meringue or base legendary cake Pavlova.
The main difference between Italian meringue and French, for example, is that this cream is prepared by brewing egg whites with hot sugar syrup. Thanks to this, the protein is not only disinfected, but also acquires the necessary dense texture.
Need to say what to cook Italian meringue Personally, it’s much easier for me than Swiss, which is initially done in a water bath. And besides, there has never been a single miss - but consistently excellent result for me this is the main indicator.
Ingredients:
Cooking the dish step by step with photos:
The Italian meringue recipe includes: following ingredients: raw egg whites, granulated sugar (I immediately weighed the sugar for the whites and for the syrup separately, so I have it in two containers), and plain water. Egg whites can be used either fresh or frozen (just let them thaw completely) - 2 pieces on average equal 60 grams. For sugar syrup, use 100 grams of sugar and 2 tablespoons (40 milliliters) of water. 50 grams of sugar is 2 tablespoons, which are added to egg whites.
So, let's immediately start preparing the sugar syrup, since the whites are whipped quite quickly, and we need it hot. Pour two tablespoons of water into a small saucepan or stewpan and add 100 grams of granulated sugar. If you want the finished meringue to be not white, but different colors(or flavored), at this stage add food colorings and aromatic additives. Place the saucepan over medium heat and bring the mixture to a boil. From now on sugar syrup cook over low heat for about 5-6 minutes. If you have a food thermometer (I haven't purchased one yet, so I use my eye), wait for 110 degrees - the ideal temperature for sugar syrup. Or try a soft ball - drop the syrup into a bowl of ice water, then take it between your fingers and roll. If you get a soft ball, the syrup is ready.
Meanwhile, back to the egg whites. The mixing utensils must be clean and dry.
The sugar syrup is ready - it's still bubbling. You can’t overcook it either, otherwise, when added to proteins, it will simply harden into sugar candies and not brew into a mass. If you see that the syrup is already ready, but the whites are not completely whipped, just remove the pan from the heat - it’s not a big deal.
Without stopping whipping, begin to pour hot sugar syrup into the whites in a thin stream. Try to pour it not along the sides of the dish, but onto the beaters, as the syrup will quickly harden on the sides of the dish.
When all the syrup has been used, continue beating the Italian meringue until the mixture cools to room temperature. This will take about 6-7 more minutes.
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