Italian Meringue

[rockyracoon]

I'm baking a cake tomorrow that I'll be frosting with Italian meringue, I've never made this before and I'm a wee bit apprehensive. Does it go hard once it's on the cake, and will it be okay to stick in the fridge as the filling has cream in it?

I've bought a sugar thermometer and blow torch especially, so it'd better be worth it ;o)

[boxtops]

I've never heard of Italian meringue, what's the difference?

[rockyracoon]

You whisk the whites and then poor boiling sugar into it whilst mixing some more, this then cooks them. Don't know if it tastes any different but I'll find out tomorrow........hopefully!

[woofgang]

Its delicious. Yes it sets quite quickly to a hard but fragile crust. To stick things on you will need a bit of buttercream or royal icing. Yes to the fridge (like meringue) but not for long, overnight should be ok

[EcclesCake]

It doesn't go hard.

I wouldn't leave it in the fridge for too long as the moisture level will affect the meringue.

[EcclesCake]

To clarify the confusion between mine and Woofgang's posts. I mean the meringue will not set to a hard state like a pavlova.

[rockyracoon]

Thank you all, I'll try to make it a near as possible to when I need it.

Thanks again ;)

[danoid]

gordon ramsay used that type of meringue when he made his version of baked alaska......the procedure looks pretty straight forward....you might find the video on the channel 4 website

[rockyracoon]

Thanks Danoid, it's actually a recipe from James Martin's United Cakes of America and I have them all on the Sky planner. I can see myself running in and out if the living room this afternoon while I'm baking.