Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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Italian meringue (traditional method & Thermomix)
Description
Italian meringue is shiny, firm and silky. It is made by whipping egg whites and mixing in a hot sugar syrup. It's ideal for topping a lemon meringue pie, covering a Norwegian omelette or making macaroons. Its big advantage: it keeps very well in the fridge, so you can prepare it in advance. To make it, you need to follow the steps carefully, and have a food processor fitted with a whisk and a cooking thermometer.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Prepare the syrup: pour the water and sugar into a heavy-bottomed saucepan. Bring to the boil and use a thermometer to monitor the temperature until it reaches 121°C.
2. Meanwhile, place the egg whites in the food processor. When the syrup reaches 100°C, start whisking the egg whites at high speed.
3. When the syrup reaches 121 °C, reduce the speed of the food processor and very slowly drizzle the syrup over the semi-mature egg whites, avoiding the whisk to avoid splashing the sugar.
4. Increase the speed and continue whisking until the meringue has cooled to room temperature.
5. Use immediately in a piping bag or with a spoon, depending on the desired effect.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Pour the water and sugar into a saucepan and heat to 118°C.
2. Insert the whisk attachment into the Thermomix bowl. Add the egg whites at room temperature. Whisk for 3 mins on speed 4, with the measuring cup in place, to start whipping.
3. When the syrup reaches 114 °C, start the Thermomix at speed 3.5 and pour the hot syrup very slowly through the lid.
4. Continue whisking for 6 mins / speed 3.5, until the meringue is firm and cool...
