Italian Meringue question

[CanadianBakin']

Do you always torch Italian meringue or can you use it much like a 7-minute frosting? I made some great cupcakes this past weekend, vanilla filled with PH's lemon cream and chocolate filled with one of PH's ganaches, and I topped them with Italian meringue which turned out to be a good compliment to both. I torched them all because I thought, "that's just what you do". When I do them again it would be nice to have them look different so I'd like to leave the chocolate ones not torched. Will they hold up as well?

[etalanian]

No, you don't need to torch Italian meringue. Are you thinking of baked alaska being torched? Or as a topping for lemon meringue pie or the like?

I use Italian meringue often to frost cakes and cupcakes; I never torch it. I can't recall anywhere hearing that it should be torched.

Good luck with your baking!

Eileen

[CanadianBakin']

No, you don't need to torch Italian meringue. Are you thinking of baked alaska being torched? Or as a topping for lemon meringue pie or the like?

I use Italian meringue often to frost cakes and cupcakes; I never torch it. I can't recall anywhere hearing that it should be torched.

Good luck with your baking!

Eileen

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Thanks Eileen! Yes, I torched it for a lemon meringue effect.

[ejw50]

Do you always torch Italian meringue or can you use it much like a 7-minute frosting? I made some great cupcakes this past weekend, vanilla filled with PH's lemon cream and chocolate filled with one of PH's ganaches, and I topped them with Italian meringue which turned out to be a good compliment to both. I torched them all because I thought, "that's just what you do". When I do them again it would be nice to have them look different so I'd like to leave the chocolate ones not torched. Will they hold up as well?

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You can optionally torch Italian meringue. In one of his books, PH has a pistachio mousseline cream/strawberry cake with genoise covered with Italian meringue. He torches the Italian meringue.