Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
453K 52 4.1
Last modified on: June 2nd 2015
Keywords for this recipe:For 270 g, you will need:
- 1
3 egg whites - 2
180 g caster sugar - 3
4 tablespoons water - 4
1 pinch fine (or table) salt - Total weight: 330 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 18 min. | 12 min. | 30 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 12 min.
Mix 180 g caster sugar with 4 tablespoons water and put on to cook "to soft ball stage", which means 120°C or 248°F (a thermometer is very useful here).
Stage 2 - 3 min.
When sugar temperature approachs 115°C or 239°F, start beating 3 egg whites with 1 pinch fine (or table) salt.
Stage 3 - 5 min.
When sugar reaches 120°C or 248°F, pour it slowly onto the egg-whites, while beating on medium speed.
Stage 4 - 10 min.
You are going to get a very smooth and hot meringue, leave the mixer running for a further 10 minutes while the meringue cools down.
Your italian meringue is ready.
Your italian meringue is ready.
Remarks
The difficulty is in the cooking of the sugar, and adding it slowly to whipped egg-whites. Take care, it's hot!
Basic proportions: 60 g caster sugar per egg white.
Basic proportions: 60 g caster sugar per egg white.
Keeping
A few minutes, not more.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 738 Kcal or 3,090 Kj | 5 gr | 180 gr | 0 gr |
| 37 % | 2 % | 17 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 224 Kcal or 938 Kj | 1 gr | 55 gr | 0 gr |
| 11 % | 1 % | 5 % | 0 % |
How much will it cost?
- For 270 g : 0.41 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Lemon Tart / Meringue Pie
Lemon tart is one of the great classics of French patisserie. The are lots of versions with different kinds of pastry and filling. This one uses sweetcrust pastry (pâte sablée) and lemon curd as the filling. Just top with meringue for that other classic: lemon meringue pie.
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Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
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Frozen Nougat
Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
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Pear and lime meringue pie
A layer of light lime cream and caramelized pears in a crisp pastry case, topped with Italian meringue, which is browned under the grill or with a flame.
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Lime meringue tart
For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping.
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Source
Home made.
This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: How to cook caramelized puff pastry well, Warm apple feuillantines, Crème caramel, Little caramelized peach tarts, Hazelnut and orange cake, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Nougat, Creamy risotto with diced vegetables and flax seeds, Cooking sugar, Raisin breads (pains aux raisins), ... All |
 | Egg white: You can get more informations, or check-out other recipes which use it, for example: Eton mess, Marzipan (almond paste), Chocolate mousse with hazelnuts, Macarons (the original French macaroons) , Pistachio powder or paste, ... All |
 | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Mixed salad stack, Classic French white bread, Old style brioche, Chocolate sweetcrust pastry, Chocolate mousse, ... All |
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