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.
398,4154.1/5 for 49 ratings
Last modified on: June 2nd 2015
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
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 18 min. | 12 min. | 30 min. |
Keeping:
A few minutes, not more.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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.
Nutritional information
How much will it cost?
- For 270 g : 0.41 €
Recipes which use this 5
 |  |  |  |  |
Source
Home madeMore recipes?
This recipe uses (among others) | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Naan, Nougat, Arizona cupcakes, Macarons (the original French macaroons) , Tiramisu, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Houmous, Stewed apple (compote), Couscous, Choux pastry (pâte à choux), ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Coconut paste, Pavlova, Marzipan (almond paste), Chocolate mousse, Nougat, ... All |
| Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse with hazelnuts, Eggs with tomatoes and courgettes, Brioche dough, Mixed tomato salad, Potato gratin, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
Follow this recipe (as 7 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.