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Italian Meringue recipe


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  • Author: Fadela
  • Total Time: 25 minutes

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

  1. Place room-temperature egg whites in the bowl of a stand mixer fitted with the whisk attachment.
  2. Beat on medium slow speed until you have foamy egg whites.
  3. Meanwhile, cook the syrup by mixing the sugar and water in a saucepan over medium heat.
  4. Check the temperature with a sugar thermometer which should reach 244°F / 118°C.
  5. Lower the speed of the mixer and drizzle the hot sugar over the edge of the mixing bowl where the egg whites are.
  6. Continue mixing at high speed for about ten minutes until you have a shiny, cooled and firm meringue.
  7. Use the Italian meringue immediately to garnish or decorate your cakes and desserts.

Notes

Conservation: Up to 48 hours in the refrigerator under a plastic wrap, the cooked meringue can be kept at room temperature up to 2 weeks.

Tips:

  • Use fresh eggs at room temperature.
  • You can add a pinch of cream of tartar or 1/2 teaspoon of white vinegar or lemon juice to stabilize the egg whites and make the meringue firmer.
  • You can add food coloring gels or flavorings to the meringue.
  • Check the temperature with a candy thermometer.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: frosting, filling
  • Cuisine: Italian