Italian Meringue

 

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Italian Meringue

Italian Meringue is beaten egg whites to which a sugar syrup at the "soft ball" stage is added. The syrup that is not hot enough will form an unstable foam: too hot and it will crystallise and won't combine with the egg whites.

Why use Italian Meringue to make the Macaron Shells?

Since the sugar is incorporated in the form of a syrup, it disperses into the beaten egg whites well, puffing them up while evaporating some moisture. The sugar envelops the air bubbles and holds the foam together, making the meringue smoother and shinier.

Since Italian meringue has a denser consistency, it is easier to incorporate into almond paste.

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Enwezor
Posted 1786 days ago
I think the explanations and directions are far too simplistic and should be expanded on massively. As a site about macarons, I think it is pretty poor in comparison to the wider market.
 

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