Pour sugar syrup into Italian meringue when it reaches 118–121°C / 245–250°F. This range is at the upper end of the soft-ball stage; below it, the meringue remains runny, and above it, the syrup hardens along the side of the bowl and leaves grains. While pouring, keep the mixer running and let the syrup flow in a thin stream down the side of the bowl. Continue beating until the bowl is cool enough to hold by hand. The hot syrup may not bring all of the egg white to 71°C / 160°F, so use pasteurized egg whites if the meringue will be eaten without baking.
The target range is 118–121°C / 245–250°F. This is at the upper end of the soft-ball stage. A drop placed in cold water forms a soft ball that holds its shape briefly. At this temperature, the syrup has enough heat to warm the egg whites and set their proteins without making the mixture stiff. Below this range, the syrup contains too much water and the meringue remains runny. Monitor the syrup with a thermometer rather than by color; its color has not changed at this stage. There are only a few °C between the lower and upper ends of the range, and the difference cannot be judged by eye.
Going above the range creates a different problem. A syrup with more of its water cooked off will harden as soon as it touches the cool side of the bowl, leaving hard sugar grains in the meringue. Those grains will not melt later. Meringue made with overcooked syrup will also be drier and firmer and will not spread with a spoon. Use a thermometer and stay by the pot as the syrup approaches the target. Hardened grains make the meringue feel sandy in the mouth and cannot be fixed afterward.
Timing matters because 2 tasks happen at once. Start whipping the egg whites when the syrup is around 110°C / 230°F; the goal is for the whites to reach soft peaks when the syrup is ready. If the whites are ready too early, they may be overwhipped and become lumpy; if they are late, the syrup may thicken while it waits. If the whites are not ready yet, the syrup can be removed from the heat and left to stand for a few seconds. If it is difficult to manage the 2 tasks alone, have someone else pour the syrup or secure the mixer.
The way you pour the syrup affects the result. With the mixer running at medium speed, pour the syrup in a thin, steady stream down the side of the bowl. Do not pour it directly onto the whisk; the whisk will fling the syrup against the bowl, where it will harden immediately. Do not empty the entire pot at once. After pouring, increase the speed and continue beating until the bowl is cool. Do not scrape out the last drops from the pot; the darkest syrup collected at the bottom can leave hard grains in the meringue.
A few details make the process easier. While the syrup boils, wipe sugar splashed on the sides of the pot with a wet brush; otherwise, crystals may form. Do not let the thermometer tip touch the bottom of the pot. When the meringue is ready, it should be glossy and form a stiff peak when you lift the whisk. Meringue used while the bowl is still warm will soften the dessert it is placed on, so wait for it to cool. Check the temperature by touching the outside of the bowl with your hand; the meringue is ready when it no longer feels warm. If you will not use it right away, cover the bowl because the exposed surface can form a crust quickly.
Comments (1)
Üç derecelik bir bant, şeker termometresi olmadan tutturmak zor görünüyor. Soğuk suya damlatma testi bu aralık için yeterince hassas mı?
Damlatma testi bu aralıkta ayrım yapabiliyor ama hassasiyeti düşük: yumuşak topun alt ucu ile üst ucu elde birbirine yakın geliyor. İtalyan bezesinde şurubun üç derecelik bandı sonucu belirlediği için termometre burada gerçekten gerekli.