When baking Western pastries, to what extent should the egg whites be beaten before adding syrup?

In the Western pastry baking industry, what people pay most attention to is often its appearance, and "good looks" has become the main factor in measuring a product.

Many people simply ignore the essence of food. In fact, "taste" is the source of food.

When tasting a dessert, the first thing that touches the taste buds is the meringue, so the quality of the meringue directly affects the success or failure of a dessert.

How to make high-quality Italian meringue?

There are many types of meringue, the more common one is Italian meringue. The so-called Italian meringue is made by slowly adding boiled syrup into the whipped egg whites at a uniform speed and continuing to whip.

The main feature of Italian meringue is its strong viscosity and firm foaming state. Italian meringue is the basic part of macarons and is also often used to make frozen desserts, mousse, or decoration on the surface of cakes.

So to what extent should the egg whites be beaten before adding the syrup?

The more sugar there is in the syrup, the more viscous it is, and thus it will inhibit the whipping of the egg whites. Therefore, the extent to which the egg whites should be whipped before adding syrup depends on the ratio of egg whites to sugar in the specific recipe.

Generally speaking, when the amount of sugar does not exceed 1.5 times the amount of egg whites, add the syrup when the egg whites are beaten to 50% to 70%; when the amount of sugar is 1.5 to 2 times the amount of egg whites, add it when the egg whites are beaten to 60% to 90%.