2019-09-01_Food_Heaven

MAS

TERCLASS

78 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

MAKES 275G, OR 4-6 LARGE MERINGUES

360g (12½oz) caster sugar

30g (1oz) liquid glucose (optional)

6 free-range egg whites

1 Put 80ml (2¾fl oz) water into a heavy-

based pan and add the sugar and glucose,

if using. Bring to the boil over a medium

heat, stirring with a skimmer. Skim off

any scum and brush down any crystals

forming on the side of the pan using a

brush dipped in cold water. Increase the

heat and put a sugar thermometer in the

pan. Italian meringue mix ture, which

forms part of other desserts, keeps

perfectly for 2-3 days in the fridge, in an

airtight container.

2 Continue beating on a low speed for about

15 minutes, until the mixture has cooled to

about 30°C/86°F. It is now ready to use.

3 When the egg whites form stiff peaks,

slowly pour in the sugar syrup in a thin,

steady stream, whisking constantly as

you do so.

4 When the temperature reaches

110°C/230°F, start to beat the egg whites

in a clean bowl, using an electric whisk, or

by hand. Keep an eye on the sugar syrup,

and remove from the heat the moment it

reaches 121°C/250°F.

ITALIAN

MERINGUE

T his r ecipe is t aken

from Desserts by

Michel Roux,

published by

Quadrille (£14.99).

Photography ©

Martin Brigdale.

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