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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.

447K 52 4.1

Last modified on: June 2^nd 2015

Keywords for this recipe:Meringue Egg whites Cooked sugar Italy

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 these quantities to make: 90 g 135 g 270 g 540 g 810 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
18 min.	12 min.	30 min.

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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.

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.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 270 g : 0.41 €

Change currency:

Note : These prices are only approximate.

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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Lemon Meringue Pie Verrines

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Pear and lime meringue pie

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This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
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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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See all recipes that use it

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: Lime meringue tart, Sushi, Pitta bread, Blackberry and almond fondant tart, Melon with port sorbet, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Papadums, Super-green, super-thrifty soup, Benoîton, Pistachio powder or paste, Vegetable stock, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Oat financiers for Louise, Two-coloured chocolate-orange tart, Ice-cream Vacherin, Strawberry sorbet, Mousse with two chocolates, ... All
	Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Fine multi-tomato tart, Bonnevaux apple tart, New leavened bread, Home-made terrine of foie gras, Salmon and spinach quiche, ... All

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