Recipes from professional Chef Tallyrand:

ITALIAN MERINGUE

Over the last month I have been answering questions emailed in on how to make meringues. This is the last week then on meringues and desserts based on them. For previous recipes:

• for tips on successful egg white whisking <click here>
• for Pavlova <click here>
• for French meringue and Snow eggs <click here>
• for Swiss meringue and my new look Baked Alaska <click here>

Italian meringue is the most complicated of all meringue recipes, it requires the use of a sugar thermometer. This meringue is normally served by professional chefs when they want to make complex desserts, often ones that require freezing; like the Italian dish Cassata, whose origin actually comes from the Arab "Quas' at" which means "a small round bowl", because of its original shape.

I have gone this week for a dessert that is simpler to prepare :Nougat Glace.It should be made with Italian meringue, but can also be made with Swiss meringue <click here>

Ingredients for Italian Meringue

water	65	ml
glucose	25	gm
castor sugar	300	gm
egg whites	150	gm

How to make Italian Meringue

1. Put the sugar, water and glucose in a thick based pan (preferably copper)
2. Place over a moderate heat and stir until it boils
3. Skim the surface and wash down the crystals with a clean brush dipped in water
4. Increase the heat so that the syrup cooks rapidly
5. When the syrup temperature reaches 110 °C beat the whites until stiff
6. When the syrup temperature reaches 115°C (240ºF) slowly whisk it into the whites in a thin stream taking care not to let it run onto the whisk
7. Continue beating until completely cold (approx. 15 minutes)
   

Chef's Tip:

The amount of sugar can vary depending on the type of meringue required: reduce to 250 gm for a light meringue

Nougat Glace Tallyrand

Ingredients for Nougat Glace

Italian or Swiss meringue (half the above recipe)
whipped cream	250	ml
praline		sql
pistachio nuts		sq
chopped hazelnuts		sq

How to make Nougat Glace

1. Fold the whipped cream into meringue mixture
2. Fold in the rest of the ingredients to your required taste, pour into a mould and freeze for at least 3 hours, overnight is best
3. Quickly pass the mould under running warm water
4. Invert onto a chopping board and remove the mould
5. Slice into portions, place a couple of slices onto each plate and decorate with some fresh fruits, berries etc
   

Chef's Tip:

In place of the praline and nuts I have suggested, try adding nuts of your choice.

Enjoy and bon appetit . . . . .

Published 05 August 2002