I've seen the idea of using a flavoured liquid syrup like honey, maple syrup, or molasses instead of the sugar & water syrup for making Italian meringue and Italian buttercream. If I wanted to do so, how much flavoured syrup should I use to replace the sugar and water in the base meringue recipe?
If the syrups are cooked to the same degree, then I assume that the final water content (percentage wise) in them before they're added to the meringue would be the same anyway. So if structural problems are the concern, would it be simply a matter of normalizing the sugar contents? E.g. honey is about 20% water, 80% sugars, so replace 100g sugar in the base syrup with 100/0.8 = 125g honey. This way the final cooked syrups should be about the same weight when they're added to the meringue, so you won't end up with more or less hot syrup (by weight) added to the meringue than in the base recipe.
However another factor I figure would be the sweetness and intensity of flavour. Liquid sugars like honey and maple syrup all have different relative sweetness, so simply normalizing the weight of sugars to the base recipe may end up making the meringue (and hence buttercream if you use it for a buttercream) too sweet or not sweet enough.
It may require some experimenting, but anyone have any idea of where I should start?
If the syrups are cooked to the same degree, then I assume that the final water content (percentage wise) in them before they're added to the meringue would be the same anyway. So if structural problems are the concern, would it be simply a matter of normalizing the sugar contents? E.g. honey is about 20% water, 80% sugars, so replace 100g sugar in the base syrup with 100/0.8 = 125g honey. This way the final cooked syrups should be about the same weight when they're added to the meringue, so you won't end up with more or less hot syrup (by weight) added to the meringue than in the base recipe.
However another factor I figure would be the sweetness and intensity of flavour. Liquid sugars like honey and maple syrup all have different relative sweetness, so simply normalizing the weight of sugars to the base recipe may end up making the meringue (and hence buttercream if you use it for a buttercream) too sweet or not sweet enough.
It may require some experimenting, but anyone have any idea of where I should start?