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Italian meringue is a simple preparation of egg whites and sugar syrup whipped together to create a light, fluffy mixture.
It’s the perfect finishing touch for so many desserts. I love it piled high atop lemon meringue pies or artfully swirled on mini tarts.
Cooking the sugar creates a very stable meringue that pipes beautifully and holds its shape. For a contrasting texture and dramatic appearance, try toasting with a kitchen torch.
What you need:
Egg whites
Room temperature egg whites are the base of this recipe and get whipped up in a stand mixer.
Sugar
Granulated sugar is dissolved in a small amount of water and cooked to make a syrup. This gets streamed into the egg whites to form a stable meringue.
Candy thermometer
Use a candy thermometer to know exactly when the sugar reaches the correct temperature.
Stand mixer
A stand mixer is necessary for this preparation. The hot sugar syrup gets streamed into the egg whites and whipped on high speed until the mixture cools. You can make Italian meringue with a hand mixer, just be extra careful with the sugar syrup!
How to make the meringue:
In a very clean sauce pan, combine 43 grams of water and 225 grams of granulated sugar. Be sure there are no sugar granules on the sides of the pan. The sugar will begin to dissolve into the water-do not stir it in. Cook undisturbed over medium heat. When the sugar reaches 230ºF, start to beat the egg whites on high speed.
When the syrup reaches 245ºF, pull it from the heat and set aside. Once the bubbling subsides, slowly stream the mixture down the side of the mixing bowl into the egg whites (while the mixer running). Continue to whip the meringue until the mixture is cool. It will be light, fluffy and will hold it’s shape nicely. You can use it right out of the bowl or fill a pastry bag and pipe as desired.
Equipment
- stand mixer
- candy thermometer
Ingredients
- 43 grams water
- 225 grams granulated sugar
- 100 grams egg whites about 3 whites
Instructions
- In a very clean sauce pan, combine 43 grams of water and 225 grams of granulated sugar. Be sure there are no sugar granules on the sides of the pan.
- Cook undisturbed over medium heat, watching the temperature on a candy thermometer.
- When the sugar syrup reaches 230ºF, start to beat the egg whites on high speed.
- When the sugar syrup reaches 245ºF, pull it from the heat and set aside.
- Once the bubbling subsides, slowly stream the mixture down the side of the mixing bowl into the egg whites (while the mixer running). Continue to whip the meringue until the mixture is cool
- Use right out of the bowl or add to a pastry bag and pipe as desired.
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