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.
468 K 4.1/5 (53 reviews)
30 min.
Average
135 g
4 IngredientsLast modified on: June 2nd 2015
For 135 g, you will need:
- 1
2 egg white - 2
90 g caster sugar - 3
2 tablespoons water - 4
½ pinch fine (or table) salt - Total weight: 165 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Mix 90 g caster sugar with 2 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 2 egg white with ½ 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 2 RDI=1 % | 90 RDI=8 % | 0 | 370 RDI=20 % | 1,550 RDI: 20 % |
| Per 100 g | 1 RDI=1 % | 50 RDI=5 % | 0 | 220 RDI=10 % | 940 RDI: 10 % |
How much will it cost?
- For 135 g : 0.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 6
Lemon Meringue Pie Verrines
This is a new twist on the classic lemon meringue pie. All the elements are there: sweet crunchy bits, meringue and lemon custard, but presented in layers in a glass.
59 K5 25 min.
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
37 K 35 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.
275 K4.5 1 hour 25 min.
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.
37 K 1 hour 55 min.
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.
249 K 23.8 2 hours 40 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Rum babas, Dublin fruit scones, Half-cooked chocolate cake with raspberry coulis, Stewed rhubarb, Apple Tatin Terrine, ... See them all 353
Water
Like these other recipes: Green parsley tahini sauce, Valay-Brest, How to cook pasta properly, Vegetable stock, Sesame fried scampi, ... See them all 132
Egg white
Like these other recipes: Baked Alaska, Hazelnut and orange cake, Macarons (the original French macaroons) , Nougat, Strawberry sorbet, ... See them all 52
Fine (or table) salt
Like these other recipes: Breton sablé biscuit dough, Tomato feuilleté with pesto, Hummus, Cubed salad, Chinese style chicken, ... See them all 97
Other recipes you may also like
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024275 K4.5 1 hour 25 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011121 K5
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.February 13th 2022529 K4.5 1 hour 4 min.
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.February 21th 2011256 K4 2 hours 25 min.
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.February 21th 2011336 K5 4 hours 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.