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Italian Meringue?

 
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AdmNaismith



Joined: 05 Mar 2006
Posts: 5

PostPosted: Mon Mar 13, 2006 4:49 am    Post subject: Italian Meringue? Reply with quote

I am looking for the recipie to a dessert I had in a northern Italian restaraunt. It was made of 2 or three different merigues (all plain, just different textures) and was light and a little custardy and divine. Anyone know wat I ate?
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Taamar



Joined: 09 Mar 2006
Posts: 52

PostPosted: Mon Mar 13, 2006 5:18 pm    Post subject: Re: Italian Meringue? Reply with quote

AdmNaismith wrote:
I am looking for the recipie to a dessert I had in a northern Italian restaraunt. It was made of 2 or three different merigues (all plain, just different textures) and was light and a little custardy and divine. Anyone know wat I ate?


I have no idea about your dessert, but there are three possible ways of making meringue:

Common (French) meringue is egg whites at room temp beaten with sugar

Swiss meringue is egg whites and sugar heated over a water bath to about 110F then beaten.

Italian meringue is egg whites beaten while boiling sugar syrup is poured in. It's the least fluffy but most stable meringue.
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AdmNaismith



Joined: 05 Mar 2006
Posts: 5

PostPosted: Mon Mar 13, 2006 8:03 pm    Post subject: Reply with quote

Actually, I think I finally tracked it down. 'Floating Islands' has chunks of baked meringues in a creme anglaise. If that isn't it, it is the closes to describing what I ate.
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Joan Wade



Joined: 25 Jan 2007
Posts: 13

PostPosted: Thu Jan 25, 2007 11:16 pm    Post subject: Reply with quote

AdmNaismith wrote:
Actually, I think I finally tracked it down.
'Floating Islands' has chunks of baked meringues in a creme anglaise. If that isn't it, it is the closes to describing what I ate.


I think you are right in the floating island desciption, but in France it is known as Oeufs a la Neige [snow eggs] and in Italian Ile Flottante [floating islands] In any case, the meringues float on the creme anglaise.

The recipe is easy to find in cookbooks. joan
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