Nov 7, 2011

Appendix 1b: Italian Meringue

A meringue that isn't completely raw, since the egg whites are "cooked" by the hot sugar liquid. So there; you can make a frosting that is more interesting than whatever it is that comes on those store-bought cakes. And probably safer, too. All it takes are some egg whites, some water, sugar... and hhhheat.

This is a very simple recipe, and if you like meringue, it's a winner on cakes. I used it to cover the Heaven part of the Heaven & Hell Venn Diagram cake. I chose it because I think it is yummy, and of course because the egg whites are not raw (which makes it much safer than a raw meringue). For that fancy toasted effect you see on professional meringue cakes, though, you will need a kitchen torch. I do not have one (yet), so that adventure will have to wait. Meanwhile, here is the recipe!

Italian Meringue
One recipe is enough to cover a 9" cake. The picture above shows a double batch.

2 egg whites
1 cup of sugar
½ cup of water

- Mix water and sugar in a saucepan, and cook over medium heat until the mixture is around the soft-ball stage.
- Meanwhile, beat the egg whites until they are white and fluffy, like pieces of clouds with stiff peaks (they hold their shape).
- Pour the hot candy liquid (water and sugar) over the egg whites and beat the whole thing again, until it cools.

Appendix 1b: Italian Meringue
Complement to: RQ: What's the difference between Heaven, Hell, and Purgatory?

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