This is the stage that calls for a leap of faith. Let each chunk of butter become completely incorporated before you put in the next chunk.
Gradually pour the sugar into the eggs in a thin steady stream.Ĭontinue to whisk until the outside of the bowl becomes cool. Take the sugar to the mixer and turn your mixer on low. WARNING: Hot Sugar is really hot – not just a bit hot, but super hot and can cause serious injuries – BE CAREFUL!!! When it gets to this point turn the heat off. If you have a baking/sugar thermometre it needs to be about 121c. Stirring sugar when it’s being heated can create a strange chemical reactions which can result in a crystally mess.īring the sugar to a rolling boil and let it bubble until it becomes clear (about 5 minutes at boiling). Place the 150gms of granulated (or caster) sugar in a saucepan with the water and place it over a medium heat. If you aren’t able to multi task, don’t worry, prepare the eggs first then put to one side. Whilst you have been doing this, you also need to have been boiling up some sugar syrup. The eggs will soon become thick and glossy. Then, with you mixer turned to slow add a teaspoon of the 30gms of caster sugar at a time.
Whisk your egg whites until they form soft peaks, which means they are light and fluffy and leave little droopy peaks when you lift the whisk away. Separate your eggs making sure ONLY the whites go into the mixer – yolk is another meringue enemy! Start by cubing the butter and then place to one side for later:
#Rosa mariotti growing up italian nutella recipe free#
Secondly, make sure your mixer bowl and whisk is free from any grease or dirt as these are a good meringues worst enemy. This recipe takes a little time, but when things happen they happen pretty quickly one after the other. On this occasion I swirled it onto a Victoria Sandwich, but it’s great piped onto cupcakes….really you MUST try it!ģ egg whites (the fresher the eggs the better)Ī further 150gms Caster or Granulated SugarĢ50gms Unsalted Butter at Room Temperatureįirst I recommend you get all your ingredients prepared and weighed out. I’ve tried a few recipes in my time, and this is the one I’m sticking with. It’s light, its bright, its buttery, its creamy…….its one of heavens clouds on a cake! (sorry, I know that’s a bit OTT, but I’m trying to get my point across) It should definitely be on everyones list of the 10 food things you HAVE to try!!! Seriously, once you’ve tried it you won’t ever look back. Italian Meringue Buttercream is frosting for grown-ups, and is close to being put into the category of things I need in life. However, there are many things I think are necessary to help make life happy including a job you enjoy, a car that doesn’t break down, a food mixer and an oven AND Italian Meringue Buttercream. My family, my dogs, my own comfy bed….yep that’s about it. There are few things in life I can say I ‘need’.
0 kommentar(er)
