Dessert · Italian

Italian meringue

Name: Italian meringue
Total time: 25 min
Cuisine: Italian
Ingredients: 100 g egg whites; 50 g sugar; 200 g sugar; 80 g water

By Jo Huys 6 December 2024

Classic Italian meringue, perfect for decorating cakes or making mousses. This light, stable meringue is ideal as a finishing touch for bakes.

Total time: 25 min
Ingredients: 4
Steps: 5

Mise en place

Ingredients

100 g egg whites
50 g sugar
200 g sugar
80 g water

Method

Get cooking

Put the egg whites and 50 g of sugar into a scrupulously clean, grease-free mixer bowl.
Heat 200 g of sugar and the water in a saucepan to 118°C. Use a thermometer.
When the syrup reaches 110°C, start whisking the egg whites with 50 g of sugar. Whisk until stiff peaks form.
With the mixer running at low speed, pour the hot syrup in a thin stream into the whipped egg whites.
Once all the syrup has been added, increase the mixer to medium speed. Keep whisking until the meringue is cool, glossy and firm.

Background

Notes. Make sure the bowl and whisk are completely free of grease so the egg whites whip properly. Italian meringue can be used straight away to decorate cakes, make individual meringues or as a base for mousse. Variations: add a few drops of vanilla extract for extra flavour, or use coloured powder or a drop of food colouring to tint the meringue.