Italian Meringue


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.
486 K 4.1/5 (54 reviews)
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Last modified on: June 2nd 2015
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For 270 g, you will need:

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Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 30 min.
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Step by step recipe


Stage 1 - ⌛ 15 min.
Italian Meringue : Stage 1
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.
Italian Meringue : Stage 2
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.
Italian Meringue : Stage 3
When sugar reaches 120°C or 248°F, pour it slowly onto the egg-whites, while beating on medium speed.

Stage 4 - ⌛ 10 min.
Italian Meringue : Stage 4
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe4 RDI=2 %180 RDI=20 %0740 RDI=40 %3,090 RDI: 40 %
Per 100 g1 RDI=1 %50 RDI=5 %0220 RDI=10 %940 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg
How much will it cost?
  • For 270 g : 0.45 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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