italian meringue

Black Cherry Macarons

Paste

almond flour

powdered sugar

egg whites

Meringue

sugar

water

g egg white

Whether sweetened with maple syrup or honey, freeze-dried bananas give this buttercream a bold and fruity flavor that pairs well with any sort of cake—especially chocolate!

Creamy Banana Frosting (Italian Buttercream) Recipe

golden syrup, honey,

egg white (from about 5 large eggs; 170 grams)

unsalted butter (1 1/2 cups; 340 grams), softened to 65°F (18°C)

vanilla extract (about 1 1/2 teaspoons; 7 grams)

cloves

freeze-dried banana slices (volume will vary; 70 grams)

In a 3-quart stainless steel saucier, bring the syrup to a boil over high heat. This should take no more than 4 or 5 minutes. If the timing is substantially different, this is simply an indication the heat needs adjustment due to equipment variation or differences in water content among potential syrups.

Once the syrup begins to boil, reduce heat to medium and continue cooking until syrup reaches 230°F (110°C) on a clip-on digital thermometer, about 3 to 4 minutes longer. Meanwhile, add egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin whipping on medium-high speed.

Continue cooking the syrup until it reaches between 240 and 250°F (116 and 121°C), about 2 to 3 minutes longer, adjusting heat as needed and using a heat-resistant spatula to knock back foam. When the syrup comes to temperature, remove from heat and pour into the bowl of egg whites in a steady stream, with the mixer still running. Take care that the syrup drizzles down the side of the bowl, so it does not come in contact with the moving whisk.

Once all of the syrup has been added, continue whipping the meringue until incredibly thick and glossy and cooled to approximately 85 to 90°F (29 to 32°C), about 4 minutes.

Add salt, followed by butter in roughly 2-tablespoon increments, waiting only a few seconds after each one before adding the next. As the butter is added, the meringue will begin to deflate dramatically; this is normal. When all the butter has been added, reduce speed to medium-low and add vanilla and cloves. Then shut off the mixer and scrape the bowl and beater with a flexible spatula. Re-whip a few seconds more; if problems arise, consult the troubleshooting guide below. 

Troubleshooting: The ideal working temperature of Italian buttercream is approximately 70°F (21°C). At this temperature, it should be creamy, smooth, and light and should weigh about 6 ounces (170g) per cup. If too cold, it will be denser, potentially with a greasy, curdled, or wet texture. If too warm, it may be too soft, runny, or soupy for use.

If buttercream is a few degrees too warm, it can be refrigerated for 10 minutes or chilled in an ice bath for a few minutes to cool. If buttercream is too cold, it can be placed over a steaming water bath or open flame for a few seconds, just until you see the edges melting slightly; alternatively, remove 1/2 cup buttercream, melt it completely, then add it back.

In either case, after warming or cooling to adjust the temperature, re-whip the buttercream for at least 3 minutes on medium-high speed before reevaluating, as it takes time for the temperature to homogenize from edge to center. The texture and consistency can continue to be adjusted as needed until the buttercream is light, fluffy, and easy to spread, with no hint of soupiness, melt, stiffness, or curdling.

Once the buttercream's texture has been properly adjusted, grind the freeze-dried bananas in a food processor until powdery and fine. Add this powder to the frosting, and re-whip until well combined. Reduce speed to low and drizzle in the rum. Scrape the bowl and whisk attachment; whip a minute more to ensure no unmixed trace of banana powder remains. Use immediately or transfer to an airtight container and refrigerate until needed, up to 1 week. The flavor will intensify slightly over the course of 24 hours. Thaw chilled buttercream to about 70°F (21°C), and re-whip before use.

Sweetened with maple syrup alone, this buttercream frosting has a uniquely mild sweetness and earthy flavor.

Maple Frosting (Italian Buttercream) Recipe

maple syrup (about 1 1/4 cups; 395 grams)

In a 3-quart stainless steel saucier, bring maple syrup to a boil over high heat. This should take no more than 5 minutes. If the timing is substantially different, this is simply an indication that the heat needs adjustment due to equipment variation.

Once the syrup begins to boil, reduce heat to medium and continue cooking until syrup reaches 230°F (110°C) on a clip-on digital thermometer, about 4 minutes longer (see note). Meanwhile, add egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin whipping on medium-high speed.

Continue cooking maple syrup until it reaches between 240 and 250°F (116 and 121°C), about 3 minutes longer, adjusting the heat as needed and using a heat-resistant spatula to knock back the foam. When the syrup comes to temperature, remove from heat and pour into the bowl of egg whites in a steady stream, with the mixer still running. Take care that the syrup drizzles down the side of the bowl, so it does not come in contact with the moving whisk.

Add salt, followed by the butter in roughly 2-tablespoon increments, waiting only a few seconds after each one before adding the next. As the butter is added, the meringue will begin to deflate dramatically; this is normal. When all the butter has been added, reduce speed to medium-low and add vanilla, then shut off the mixer and scrape the bowl and beater with a flexible spatula. Re-whip a few seconds more; if problems arise, consult the troubleshooting guide below. Use immediately or transfer to an airtight container.

Troubleshooting: The ideal working temperature of Italian buttercream is approximately 70°F (21°C). At this temperature, it should be creamy, smooth, and light, about 6 ounces (170g) per cup. If too cold, it will be much denser, potentially with a greasy, curdled, or wet texture. If too warm, it may be too soft, runny, or soupy for use.

If the buttercream is a few degrees too warm, it can be refrigerated for 10 minutes or chilled in an ice bath for a few minutes to cool. If the buttercream is too cold, it can be placed over a steaming water bath or open flame for a few seconds to initiate melt; alternatively, remove 1/2 cup buttercream, melt it completely, then add it back.

Sweetened with honey alone, this Italian buttercream frosting has an all-natural flavor that can't be beat.

Honey Frosting (Italian Buttercream) Recipe

honey (about 1 cup; 340 grams)

In a 3-quart stainless steel saucier, bring honey to a boil over high heat. This should take no more than 4 minutes. If the timing is substantially different, this is simply an indication that the heat needs adjustment due to equipment variation.

Once honey begins to boil, reduce heat to medium and continue cooking until honey reaches 230°F (110°C) on a clip-on digital thermometer, about 3 minutes longer (see note). Meanwhile, add egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin whipping on medium-high speed.

Continue cooking honey until it reaches between 240 and 250°F (116 and 121°C), about 2 minutes longer, adjusting the heat as needed and using a heat-resistant spatula to knock back the foam. When the honey comes to temperature, remove from heat and pour into the bowl of egg whites in a steady stream, with the mixer still running. Take care that the honey drizzles down the side of the bowl, so it does not come in contact with the moving whisk.

Once all of the honey has been added, continue whipping the meringue until incredibly thick and glossy and cooled to approximately 85 to 90°F (29 to 32°C), about 4 minutes.

Add salt, followed by the butter in roughly 2-tablespoon increments, waiting only a few seconds after each one before adding the next. As the butter is added, the meringue will begin to deflate dramatically; this is normal. When all the butter has been added, reduce speed to medium-low and add vanilla, then shut off the mixer and scrape the bowl and beater with a flexible spatula. Re-whip a few seconds more; if problems arise, consult the troubleshooting guide below. Use immediately or transfer to an airtight container. 

Recipe & video tutorial for this  decadent chocolate cake recipe with crunchy choc crumb and velvety smooth chocolate mousse between the layers.  Topped with salted caramel drip and toasted Italian meringue.

Decadent Tall Chocolate Mousse Cake with salted Caramel Drip

For the Crunchy Cookie Crumb

Cornstarch

salt

flour

(3.7 ounces) (3.7 ounces (104.89 grams)) sugar

cocoa powder

chocolate

Put the cornstarch, salt, flour, sugar and cocoa powder into a bowl and stir.

Add in the melted butter and continue to mix it until you get a crumbly dough.

Sprinkle them onto a baking tray in chunks and bake them for 20 minutes.

When you first get them out of the oven they will be quite soft, but they will crisp up as they cool.

Once they are firm tip half of them into an airtight container for later, and pour the other half into a bowl of melted chocolate. The chocolate doesn’t need to be tempered. Stir around until they are well coated. Spread them out on some baking paper and refrigerate until set.

Decadent Chocolate mousse Cake Recipe with layers of chocolate cake, chocolate mousse, salted caramel, chocolate cookie crumb and italian meringue.

Decadent Chocolate Mousse Cake with Salted Caramel Drip | How To Cook That Ann Reardon

This homemade marshmallow frosting tastes just like marshmallow creme! It comes together quickly with just 5 basic ingredients. Fluffy, sweet and light––this frosting will be your new favorite!

Marshmallow Frosting

cream of tartar*

granulated sugar, (divided)

vanilla extract

Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.

While continuing to whip, add 1 cup of the sugar in a very slow and steady stream (about 1 teaspoon at a time).

Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.

Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.

Place the remaining 1 cup of sugar in a small pot, along with the water.

Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F.

In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.

When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.

So easy and turns out beautiful. I am so impressed. 

love the marshmallow recipe from your sharing

Hi Allie, I made this frosting last weekend for a cake and it was just amazing! I like mine on the lighter side so it doesn't overpower the cake, and this was just perfect. Thanks so much for sharing the recipe!

Works perfectly and super delicious! A little bit of a hassle, but so worth it!

I made the frosting to go with your coconut cake and it was delicious! Both were amazing, thank you!!

These sweet and fragrant fig and cardamom macarons make a beautiful and elegant treat.

Fig And Cardamom Macarons

Powdered sugar ((icing sugar or confectioners sugar))

Ground almonds

Egg whites

tsp Powdered food colouring

Granulated sugar

ml Water

Figs

tbsp Icing sugar

Lemon (juiced) ((heavy cream))

Preheat the oven to 145 degrees Celsius / 295 Fahrenheit. 

Prepare and weigh out the ingredients, separating the egg whites from egg yolks if necessary. 

Sieve the ground almonds and powdered sugar and then blend together until they are a very fine consistency and completely combined. 

Using a small knife, split open the cardamom pods and remove the seeds. Grind them in a pestle and mortar, and then push through a sieve. Alternatively, use ½ teaspoon ground cardamom.

Mix the ground cardamom seeds into the ground almonds and powdered sugar.

Add the powdered food colouring and thoroughly combine.

Place the water and granulated sugar into a saucepan. Gently warm the water and stir to dissolve the sugar. Once it has dissolved, turn up the heat, stop stirring and place the sugar thermometer into the mixture. 

Once the thermometer starts to climb above 105 degrees Celsius/220 degrees Fahrenheit, whisk the egg whites until they form soft peaks.

When the sugar syrup reaches a soft boil temperature of 115 degrees Celsius/240 degrees, start whisking the egg whites again and pour in the sugar syrup a little at a time. 

The Italian meringue will turn a smooth, glossy and opaque white. Continue to whisk once all of the sugar syrup has been added to bring down the heat until you can touch the side of the bowl and it feels warm but not hot. 

Italian meringue

Make the almond paste by mixing the remaining egg white with the ground almond/powdered sugar/cardamom mixture until it is fully incorporated.

Almond paste

Now mix the Italian meringue into the almond paste in three stages. 

Firmly mix in the first third of the Italian meringue with a metal or wooden spoon to loosen the almond paste and fully combine the two mixtures. 

Fold in the remaining two thirds one at a time using the softer spoon or spatula, being very gentle with the final third to not overmix the batter and make it too slack. 

Macaronage

Move the macaron batter to a piping bag. Tie a knot in the end and relax the mixture slightly in the bag with your hands for a few seconds. Cut half a centimetre from the tip of the piping bag. 

Position the piping bag perpendicular to the tray with the nozzle a few millimetres above the surface. Squeeze the bag without lifting it up for two or three seconds, then stop squeezing and make a little circle to twist it off. Fill the trays leaving a 2cm gap in between each macaron. 

Firmly smack it down onto the work surface twice to settle the Italian macaron batter and get rid of any air bubbles. 

Bake the cardamom macarons straight away for 17 minutes, then remove them from the oven and allow the macarons to cool on the tray. This is a no-rest macaron recipe, but if you cannot fit all of your macarons in the oven at once, it won&#39;t harm the remaining macarons to be out on the worktop for 17 minutes. 

Piping macarons

Blend the figs in a food processor or liquidiser. Add a splash of water if needed to loosen it.

Push the fig puree through a sieve, and add the lemon juice and powdered sugar.

Place the fig puree in a saucepan and reduce over medium heat until thickened. Chill in the fridge.

Fig puree filling

Spread or pipe a circle of fig puree onto the cardamom macaron shell. Sandwich together with another macaron shell and serve.

Filling macarons

What a beautiful flavour combo ! I love these macarons !

These are so incredibly delicious! I can't get over how beautifully they turned out either!

OMG, look at this color! My daughter will be so happy to make these cardamom macarons with me. Thanks!

the flavor of these macarons turned out amazing! so so good!

This is such a delicious blend of flavors!

https://www.youtube.com/watch?v=mfImA9W8VQ8

Sweet and fragrant homemade macarons with Italian meringue, these fig and cardamom macarons are so delicious! Let me know if you try making these...

Full recipe at:
https://rosannaetc.com

Top 7 italian meringue recipes from across the web

The most viewed italian meringue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Black Cherry Macarons

Creamy Banana Frosting (Italian But...

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Honey Frosting (Italian Buttercream...

Decadent Tall Chocolate Mousse Cake...

Marshmallow Frosting

Fig And Cardamom Macarons

Top 7 italian meringue recipes from across the web

The most viewed italian meringue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Cherry Macarons

Creamy Banana Frosting (Italian But...

Maple Frosting (Italian Buttercream...

Honey Frosting (Italian Buttercream...

Decadent Tall Chocolate Mousse Cake...

Marshmallow Frosting

Fig And Cardamom Macarons

The most viewed italian meringue recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine