This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
487 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.
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 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 €
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.
74 K5 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.
51 K 1 hour 55 min.
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
52 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.
297 K4.5 1 hour 25 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.
266 K 23.8 2 hours 40 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Eton mess, Caramelized brioche with pear and kiwi, Milk rolls, Quick Strawberry Millefeuille, Nonettes, ... See them all 367
Water
Like these other recipes: Bacon rolls, Sushi, Cheese tart, Confit of carrots with bacon, How to prepare endives , ... See them all 139
Egg white
Like these other recipes: Almond macaroon cake, Amiens macaroons, Macarons (the original French macaroons) , How to add beaten eggs whites to a mixture, Calissons, ... See them all 53
Fine (or table) salt
Like these other recipes: Oaty walnut cake , Poppy seed and lemon cake, Chinese style chicken, Cubed salad, Rabbit terrine, ... See them all 103
Other recipes you may also like
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras. September 7th 2018335 K4.6 2 hours
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon. March 26th 2013299 K4.3 2 hours 40 min.
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches. September 7th 2012327 K 24 20 min.
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of cheesy flavour, without cheese in it. August 13th 2016402 K 25 1 hour 3 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010462 K3.3 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
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.