Italian meringue is often called for in recipes because it’s versatile, easy to make and of course, delicious. It can be used to frost cakes and pies and it makes a great addition to mousses. You just need a couple of ingredients and a few tips and tricks and you will be making Italian meringue on the regular!

How to Make an Italian Meringue

  1. Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. All meringue tools must be very clean, since the smallest trace of fat can inhibit the formation of a sturdy meringue.
    2. In a small saucepan, combine the sugar with enough water moisten the sugar. It should be like wet sand. Bring the mixture to a boil. Use a pastry brush to wash down the sides of the saucepan with water as the mixture comes to a boil.
    3. Cook the mixture over medium heat, without stirring, until it reaches the soft ball stage, 240°F on a candy thermometer.
    4. When the sugar syrup reaches 230°F, begin whipping the egg whites on medium speed. The egg whites should reach soft peaks at the same time the sugar reaches the desired temperature.
    5. With the mixer running, stream the hot sugar into the egg whites and continue whipping until cooled to room temperature. Be careful not to steam the sugar into the whisk, as it will create sugar threads within the meringue.
  2. Whisk on high speed until thick and glossy and the desired peak is reached.

    Stiff peak meringue will hold a peak that comes to a sharp point.


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