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)
30 min.
Average
0.45 €
270 g
4 IngredientsLast 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
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.
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.
Source: Home made.
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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This recipe uses (among others)
Caster sugar
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Water
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Egg white
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Fine (or table) salt
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