Description
Recipe for glossy and creamy Italian meringue (quantity for a large pie of 10 inch / 25 cm).
Ingredients
- 2 egg whites – room temperature
- 150 g (3/4 cup) Sugar – granulated
- 34 g (2 1/2 tbsp) Water
Instructions
- Place room-temperature egg whites in the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium-slow speed until foamy.
- Cook the syrup by heating sugar and water in a saucepan over medium heat.
- Check the temperature; it must reach 244°F / 118°C.
- Reduce mixer speed and slowly drizzle the hot syrup along the side of the bowl.
- Increase to high speed and whip for about 10 minutes, until the meringue is shiny, firm, and fully cooled.
- Use immediately to garnish or decorate cakes and desserts.
Notes
Storage: Keep at room temperature in an airtight container for up to 48 hours.
Tips:
- Use fresh egg whites.
- Whip with a clean, grease-free bowl.
- Don’t overbeat before adding syrup.
- Pour syrup slowly along the bowl edge.
- Rewhip briefly before using if needed.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: frosting, filling
- Cuisine: Italian