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Italian or hot meringue recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

There Meringue it is a kitchen magic that is accomplished with only two ingredients, egg whites whipped until stiff and sugar. There are several ways to make it, mainly French meringue and Italian meringue.

In the French meringue (or cold) the egg whites are whipped with the sugar and lemon juice, the meringues are shaped with the piping bag and then everything is cooked in the oven. The procedure for Italian meringue or hot it is, however, a little more complex, but allows you to obtain meringues that are less “glassy” than those made cold, which can be used to lighten and give volume to some preparations, such as semifreddos and mousses and to decorate desserts such as sponge cake and custard.

The process is defined as hot because the egg whites are whipped with a sugar syrup at a precise temperature (for this step you will need a kitchen thermometer). Once the meringues have been formed with the pastry bag, they should be baked as in the French recipe. The result will be meringues that are colorful on the surface and soft on the inside.

Step 1

Cook 130 g of granulated sugar with a few tablespoons of water and start whipping 130 g of egg whites (2-3) with a pinch of salt. When the egg whites are a foam which, when raised, will form peaks, the sugar must have reached 110 °C: add it slowly to the egg whites while continuing to whisk (you will obtain meringues that are less glassy than those made cold).

Puff pastry: how to make it with our tutorial – Italian Cuisine

To prepare the puff pastry serve 2 basic doughs, called pastel and dough. Starting from the same weight of flour and butter, all the butter is worked together with a small part of flour, obtaining the dough. The remaining flour mixed with water gives the pastel, which will serve to wrap the dough. Fundamental to the success of the sheet is the processing, which involves several spreads and folds (the turns), to obtain the sheet structure that makes it so characteristic. Normally 3 turns if the dough is folded in 4 or 4 turns if it is folded in 3.

Puff pastry: to know

There is also a French method which, instead of the stick of butter and flour, uses pure butter, in equal weight compared to the flour and water pastel.

The dough

Work the butter with the flour rather quickly, to avoid heating the fat too much.

The trick of the "holes"

To remind you how many laps you have done, before putting the dough in the fridge for rest you can make a small hole with your finger in the dough.

The consistency of puff pastry

Make sure that the dough and the pastel have more or less the same softness when you start working: if the dough is too hard, tear the pastel; if it is too soft, it spreads unevenly.

The vol-au-vent

In the preparation of vol-au-vent, overlap two sheets after brushing the first with water. 6. Then cut out the discs and cut the surface with a smaller cutter.

What to do with leftovers

The cuttings of the sheet must never be mixed, but simply superimposed and spread again. Do not reuse them for vol-au-vent preparation.
With the scraps you can prepare the "sacristans", to accompany the aperitif or garnish the soups: sprinkle the thin spread pasta with parmesan, salt and pepper, then fold it 3 times, cut it into strips to be twisted and bake in the oven at 190 ° C. 9. With the puff pastry and its possible trimmings you can also prepare cannoli, both savory and sweet.

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Savoiardi: the tutorial to make them at home – Italian Cuisine

The ladyfingers prepared by our stylist Beatrice Prada are good and beautiful. The good news? They are also very easy!

You have a great desire to make a good tiramisu, but don't you have ladyfingers at home? No fear. Preparing them is simple and the list of ingredients is very short. To make gods homemade ladyfingers it only takes eggs, 00 flour, sugar, icing sugar and lemon and … the right recipe. In the tutorial below you will find that of our stylist Beatrice Prada who ventured into the preparation of ladyfingers to make a delicious tiramisu!

How to make ladyfingers at home

The ingredients of ladyfingers:

6 eggs
200 g 00 flour
150 g sugar
icing sugar
Lemon peel

Method:

Preheat the oven to 170 degrees and line two baking paper trays in a large bowl whisk the egg whites with 100g of sugar, beat the egg yolks with the remaining 50g of sugar and add the lemon zest. When they are well worked, add them very gently to the egg whites, until the mixture is mixed.

Then also add the flour, little by little and well sieved, taking care to mix well with a movement from the bottom upwards in order not to disassemble the mixture which must be creamy and light.

With the help of a pastry bag or a baking paper cone, arrange the mixture on the trays forming strips of about 3 cm by 10.

Sprinkle with icing sugar and bake for about 15/20 minutes.

Photo by Giandomenico Frassi