Easiest Way to Make Tasty Italian Meringue

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Before you jump to Italian Meringue recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers and hippies? That's a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared burden we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone's active participation. Each and every family should start generating changes that are environmentally friendly and they should do this soon. The kitchen area is a good place to start saving energy by going much more green.

A large amount of electricity is consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to run less regularly, will also save electricity.

As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. Natural living is definitely something we can all accomplish, without difficulty. A lot of it really is simply using common sense.

We hope you got benefit from reading it, now let's go back to italian meringue recipe. To cook italian meringue you only need 4 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Italian Meringue:

1. Take 1 medium of Egg white.
2. Take 1 of few drops Lemon juice.
3. Use 20 grams of Water.
4. Take 60 grams of Sugar.

Steps to make Italian Meringue:

1. Add a few drops of lemon juice to the egg whites (this will help the meringue firm up)..
2. Add some water to a pan followed by the sugar and heat over medium heat..
3. Once the mixture starts to bubble a little, start to whisk the egg whites..
4. Whisk with a hand mixer on a high speed until the mixer leaves a trail in the meringue. Time your whisking to coincide with the boiling of the syrup mixture. Don't stop whisking though..
5. Once the syrup reaches 118℃, remove from the heat and dribble into the mixture in thin threads..
6. Dribble it in so that it falls between to the 2 blades of the mixer, which should be set to a medium-high speed..
7. Once the syrup is in, keep whisking on a high speed until the mixture cools down..
8. Once the bottom of the bowl reaches body temperature, it's ready. The peaks of the meringue should hang down a little bit at this point..
9. Add the meringue to mousse or if you have some left over, pipe onto a baking tray and bake for 1 hour at 100℃ to get baked meringue..
10. For buttercream: Add 50 g unsalted butter to 30 g meringue It can be used for macarons and such..

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