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AdmNaismith
Joined: 05 Mar 2006
Posts: 5
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 Posted: Mon Mar 13, 2006 4:49 am Post subject: Italian Meringue? |
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| 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
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| Posted: Mon Mar 13, 2006 5:18 pm Post subject: Re: Italian Meringue? |
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| 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
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| Posted: Mon Mar 13, 2006 8:03 pm Post subject: |
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| 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
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| Posted: Thu Jan 25, 2007 11:16 pm Post subject: |
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| 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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