Italian meringue: the perfect recipe even without a thermometer.
Different from French meringue, Italian meringue uses the exact same ingredients as French meringue, with a little less water, needed to prepare the sugar and water syrup. This boiling syrup, which must reach 250°F before being poured in a thin stream over egg whites whipped to stiff peaks, gives Italian meringue the texture of whipped cream, although much thicker and denser, transforming it into an ideal base for desserts like semifreddos, tarts, macarons and especially the Lemon Meringue Pie. It can also be baked and dried like traditional hard meringues.
The Italian meringue recipe, like Pâte à bombe (the base for parfaits made with egg yolks), is simple: whip the egg whites together with a boiling sugar syrup, which in one step both cooks and pasteurizes the mixture.
Italian meringue can be flavored with vanilla, lemon or many other flavors and in some preparations, such as the lemon meringue cake, it can be caramelized with a blowtorch or under the oven grill.
Given its many uses in pastry, knowing how to make it can be always useful if not indispensable, so if you want to follow me in the kitchen, come with me and we’ll discover how to make Italian meringue. Before we start, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 5.3 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 large egg whites egg whites (at room temperature)
- 1 1/4 cups (granulated sugar) Sugar
- 3 tbsp + 1 tsp water
- lemon extract (optional)
Tools
- Stand mixer or electric beaters
- Thermometer recommended
- Small saucepan
Preparation
Start by bringing the water and sugar to a boil over low heat; ideally the syrup should reach 250°F. If you don’t have a thermometer, once it comes to a vigorous boil continue cooking for 3 minutes.
At the end you should obtain a clear syrup with very little foam.
A couple of minutes before the sugar syrup is ready, put the room-temperature egg whites into the stand mixer and as soon as they start to turn white and foamy, pour the hot syrup in a thin stream along the sides of the bowl (this will prevent splashes and lumps).
After you’ve finished pouring the syrup, let the mixer run for a few more minutes and, if needed, add the flavorings. The mixture must cool and while whipping will change in texture. It will be ready when it becomes glossy, voluminous and has cooled to room temperature.
Our base is ready to make many desserts; spread on tarts or any dessert that allows it, it can be caramelized or browned with a blowtorch or under the oven grill.
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Italian meringue should be used immediately in preparations that require it and cannot be prepared in advance.
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