@louiselindberg_: The only meringue recipe you’ll ever need! Save this recipe for the next time you need to make a meringue. I love decorating my cakes with Italian meringue and this is my go-to recipe! 😍 It only requires a few simple ingredients, and once you understand the key technique, it is easy to make and very versatile. The most important steps are whipping the egg whites to the right texture, cooking the sugar syrup to the correct temperature, and slowly pouring it into the egg whites while whisking (see more meringue tips in the pinned comment). Yield: Meringue decoration for 6 small cakes. Ingredients: • 100 g egg whites • 25 g caster sugar • 150 g caster sugar • 80 g glucose syrup • 60 g water Instructions: 1. Whisk the egg whites with a hand mixer until foamy. 2. Gradually add 25 g caster sugar and continue whisking until the egg whites reach soft peaks. They should look foamy and slightly structured, with a soft trail when you lift the whisk. 3. Add 150 g caster sugar, glucose syrup, and water to a small pot. Heat the syrup to exactly 118°C / 244°F. 4. While whisking the egg whites with a hand mixer, slowly pour the hot syrup into the egg whites in a thin, steady stream down the side of the bowl. 5. Continue whisking until the meringue is firm, glossy, fluffy, and cooled down. 6. Transfer the meringue to a piping bag fitted and decorate your cakes ✨ Follow along for more recipes and how-to guides 🤍 #meringue #bakingtips #tutorial

Louise Lindberg :

Fruit meringue & additional meringue tips: To make a fruit meringue, you can replace the water in the syrup with strained fruit purée. This works with acidic fruits, such as raspberry, lemon, or passion fruit, as the acidity helps the meringue whip up and stabilize properly. Sweeter fruits, such as mango or strawberry, will need part of the liquid to be lemon juice in order for the meringue to whip up and stabilize properly. The exact amount depends on the fruit purée, so keep the total liquid amount the same and test before making a full batch. Tips: • Whip the egg whites to soft peaks before adding the syrup. They should be structured but not stiff or dry. • Heat the syrup to 118°C / 244°F for the most stable meringue. If it’s too cold, the meringue may be unstable; if too hot, it can become grainy. • Pour the hot syrup slowly down the side of the bowl, not directly onto the whisk, to avoid splashing, sugar threads, or lumps. • Keep whisking until the meringue is firm, glossy, fluffy, cooled down, and holds stiff peaks. If it is still warm or soft, continue whisking.

levotre.muscat :

the syrup look like caramel will it no change the color of the meringue

Paradise Valley Sweets :

Beautiful! Just beautiful 🤩

Estefania Reyes Cast :

A qué temperatura llevas el almíbar? Me causa duda por el color

UmamiBloom :

So pretty 😍

p964livl6k4v :

coding calm hero grow

SaborArte :

cuanto de glucosa?

ograham0 :

Beautiful! Would this work for piping flowers?

Seth :

Love merengues, much better for health

Moran's Mega Jam :

Wow

ayman 🙃 :

wowww

Restaurant Ardealul :

Felicitari!💯💯💯

mariagarriaga :

🥰Se ve tan lindo y delicioso.. Gracias por enseñarnos

Özlem :

Magnifique

SaborArte :

entonces es glucosa o azúcar no los 2?

Restaurant Ardealul :

Wauuuuu......super!

bakewithkiss :

bb :

perfeito

Yngrid Karina Camarg :

cómo haces que brille el pie de limón?

kikedabestinzawest😛👉👈 :

This looks soo good💕💕💕

Natacha :

Esto es arte 🎨☺️

gatheredliving :

This is impressive and looks so good!

ouenzarmohammed :

mousse meringue avec sucre caramélisé