Meringue Italienne - Italian meringue

Classic Italian meringue, perfect for cake decoration or as a base for mousses. This foam is airy and stable, ideal for finishing cakes.

Total Time: 25

Course: Dessert

Cuisine: French, Italian

Keyword: italian foam, meringue italienne

Place the egg whites and 50 g sugar in a fat-free bowl of the food processor.
Heat the 200 g sugar and water in a saucepan to 118°C. Use a thermometer to do this.
Start whipping the egg whites and 50 g sugar when the sugar syrup reaches a temperature of 110°C. Beat the egg whites until they form stiff peaks.
Pour the hot sugar syrup into the beaten egg whites in a thin stream while the mixer is running on low speed.
Increase mix speed to medium once all the sugar syrup has been added. Continue beating until the meringue has cooled and is glossy and firm.

Make sure the bowl and whisk are completely grease-free to whip the egg whites properly.
Meringue Italienne can be used directly for decorating cakes, making meringue tarts, or as a base for mousse.

Add a few drops of vanilla extract for extra flavor.
Use colored powder or a drop of food coloring to make the meringue visually appealing.