Italian Meringue

Italian meringue is the glossy, stable meringue made with whipped egg whites and hot sugar syrup, perfect for topping cakes, pies, and macarons.

This Italian meringue method gives you a glossy, stable texture that never collapses.

I use it for lemon pies, macarons, and Italian buttercream because the cooked sugar syrup creates a firm meringue that pipes beautifully and holds up on any dessert.

You’ll see exactly when to whip the egg whites, how to pour the hot syrup, and how to get that smooth glossy finish people expect when searching Italian meringue tips or troubleshooting.

Why you'll love this recipe

• Stable and glossy – keeps its shape for piping tarts, cupcakes, and cakes.
• Great for many desserts – perfect for macarons, pavlova, buttercream, and toppings.
• Simple method – clear timing cues so you can make it confidently every time.

Ingredients you need

• Egg whites – fresh and at room temperature for a stable, airy meringue.
• Granulated sugar – melts into a smooth cooked syrup.
• Water – combines with the sugar to create the hot syrup (118°C–121°C).

Tips for this recipe

• Use a clean, grease-free bowl to help the whites whip properly.
• Start whipping the egg whites only when the syrup reaches about 110°C so both finish at the same time.
• Aim for soft peaks before adding the syrup to avoid a grainy texture.
• Pour the hot syrup slowly along the side of the bowl to prevent deflating the meringue.
• Whip until the bowl feels cool for a smooth, stable Italian meringue.

How to Make Italian Meringue

Beat the egg whites in a clean, grease-free bowl until foamy and soft peaks start to form while the syrup heats.

Cook the sugar syrup by heating sugar and water until it reaches 244–248°F / 118–121°C.

Lower the mixer speed and pour the hot syrup in a thin stream along the side of the bowl.

Whip on high speed until the meringue becomes glossy, thick, and forms stiff peaks, then keep mixing until the bowl feels cool.

Use immediately for topping desserts or making Italian buttercream, or let sit at room temperature and rewhip briefly before using.

How to use Italian meringue

• Buttercream frosting for smooth and stable cakes (Italian buttercream).
• Macaron shells for a stable meringue and smooth batter.
• Tarts & pies like lemon meringue, finished with a quick torch.
• Mousses to lighten chocolate or fruit bases.
• Decorations piped on cakes, cupcakes, or baked as meringue kisses.

Storage

• Keep Italian meringue in a clean bowl covered with plastic wrap or in an airtight container at room temperature for 24–48 hours.
• You can refrigerate it for up to 3–4 days, but it may loosen slightly because of humidity.
• Re-whip before using to bring back volume and shine.

Recipe Variations

• Add vanilla, lemon, or almond extract for a flavored Italian meringue.
• Fold in citrus zest for a fresh twist.
• Mix in cocoa powder or melted chocolate for a chocolate version.
• Swirl in fruit purées like raspberry or passion fruit.
• Add a touch of espresso powder for a deeper flavor.

Recipe Questions

Can I make Italian meringue without a thermometer?

Yes. Cook the syrup about 4 minutes, then test a drop in cold water: if it forms a soft, flexible ball, it’s ready.

Why did my Italian meringue collapse?

Egg whites were overwhipped before adding the syrup, or the syrup wasn’t hot enough. Start with foamy whites and pour at soft-ball stage.

How do I keep Italian meringue stable?

Use clean, grease-free tools, fresh egg whites, and pour the syrup slowly while whipping on low speed, then increase to high.

Can I color Italian meringue?

Yes. Use gel food coloring while whipping for an even color.

Can I freeze Italian meringue?

Yes. Freeze in an airtight container and thaw in the fridge. Re-whip briefly before using.

More Meringue recipes

• French meringue recipe
• Swiss meringue recipe
• Italian meringue buttercream
• Lemon meringue tart
• Pavlova recipe

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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