Italian meringue tips
When it comes to meringue making with your stand mixer, it's all in the preparation.
We’ve put together some top tips to help you make the perfect Italian meringue time and time again:
- For the best results, use fresh eggs at room temperature.
- Take care when separating the egg whites from their yolks, as any escaped yolk will prevent the whites from reaching stiff peaks.
- Ensure that all of your equipment is clean – any dirt, moisture or oil could also prevent the whites from being whipped into stiff peaks.
- During the preparation process the mixture will be very hot, so avoid touching it.
- If you want to brown off the meringue, you can use a chef’s blowtorch or a low setting on the grill (watch carefully so it doesn’t burn).
