Italian meringue: perfect for making any cake extra-tasty, elegant and beautiful.
Today we are bringing you this wonderful simple meringue recipe, which if made properly really gives a distinguished look and taste to desserts!
All you need for this recipe are two ingredients (yes, two), and a kitchen torch to give that creamy meringue topping slightly crunchy on top.
In these cases, just like we are doing today, the meringue is darkened through the use of a kitchen torch to create visually pleasing nuances and a little texture.
for 1 servings
Heat the egg whites and sugar in a double boiler (you can put a bowl on top of a pot of boiling water - the water must touch the bowl), stirring with a whisk.
The egg-white and sugar mixture needs to reach 60 degrees C, you can use a thermometer to achieve this.
Trasferite il composto nella ciotola della planetaria e montate con la frusta fino a ottenere una consistenza ben ferma e lucida. Trasferite la meringa in un sac à poche.
The meringue needs to be applied to a cold surface, so remove the cake from the oven and let it cool. Starting in the center of the cake, spiral the meringue over the top until completely covered.
Gently run a metal spatula over the meringue to create small decorative clumps. Flame the meringue with a blowtorch and serve your cake of choice with flamed meringue.