Hi,
I'm trying to make an Italian meringue that lasts longer so it can be used for service all week. I keep it in piping bags and lightly torch it on the plate.
Here's my recipe:
100% egg whites
200% sugar
2% tartaric acid (corresponds to 1/8 tsp per white, which is the most common recommendation I've seen)
120C/248F
I use fresh, room temp eggs, avoid fat in the bowl, careful not to overwhip. I don't have problems with weeping but the texture gradually gets worse over time.
My best ideas right now are adding egg white powder to the eggs, fiddling with the amount of tartaric acid (more? less? none?), adding bloomed gelatin to the syrup before pouring (how much?) and freezing the piping bags once filled and slowly defrosting in the fridge before service.
Does anyone have some suggestions? Is it even a realistic goal to aim to keep Italian meringue for so long? I know it doesn't take that long to whip up some meringue but I'd like to make my mise en place easier and if I can make it last longer it would justify adding more expensive ingredients, such as vanilla.
Thanks for any advice.