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Italian Meringue

Italian Meringue


Recipe Created By:
PreGel Professional Training Center

Italian Meringue

100g (3.5oz)
100g (3.5oz)
300g (10.6oz)
75g (2.6oz)

Method of Preparation

  1. In the bowl of a stand mixer fitted with the whisk attachment, combine PreGel Albumissimo (Egg White Base) and water #1. Whisk on low speed until the PreGel Albumissimo (Egg White Base) is fully dissolved.
  2. Combine the sugar and water#2 in a small saucepan. Cook to 118°C/244°F. When the syrup reaches 110°C/230°F, begin whipping the PreGel Albumissimo (Egg White Base) mixture at high speed.
  3. When the syrup reaches 118°C/244°F, remove it from the heat and pour it in a steady stream down the side of the mixer bowl into the whipping egg white mixture. Avoid getting the syrup on the whip.
  4. Once the meringue reaches full volume, reduce the speed of the mixer to medium and allow the meringue to whip until completely cool.
  5. Use as needed.