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.
495 K 4.1/5 (54 reviews)638555
Last modified on: October 19th 2026
For 270 g, you will need:
- 1
3 egg whites - 2
180 g caster sugar - 3
4 tablespoons water - Total weight: 330 grams
Times for this recipe
Preparation
15 min.
Cooking
6 min.
All in all
20 min.
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Step by step recipe
Stage 1 - ⌛ 1 min.
Pour 180 g caster sugar with 4 tablespoons water into a small saucepan over medium heat to cook it to "soft ball" stage, which is 120°C or 248°F (use a thermometer).
Stage 2 - ⌛ 3 min.
When the sugar reaches a temperature of about 115°C or 239°F, start whisking 3 egg whites at high speed.
Stage 3 - ⌛ 5 min.
When the sugar reaches 120°C or 248°F, remove it from the heat, reduce the mixer speed, and slowly pour the sugar in a thin stream over the beaten egg whites while continuing to beat.
Stage 4 - ⌛ 10 min.
You'll end up with a very creamy, warm meringue; then let it run for another 5 minutes while it cools.
Stage 5
Your Italian meringue is ready to use.
Remarks
The challenge lies in gently folding sugar that has been heated to 120°C (250°F) into the egg whites as they are being whipped. Be careful—it's hot!
The general ratio is 60 g of sugar per egg white.
The general ratio is 60 g of sugar per egg white.
Keeping: A few minutes, not more.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 1 g RDI=2 % | 54 g RDI=21 % | 0 g | 223 kcal RDI=11 % | 936 kJ RDI=11 % |
| Whole recipe | 4 g RDI=7 % | 180 g RDI=68 % | 0 g | 738 kcal RDI=37 % | 3,090 kJ RDI=37 % |
How much will it cost?
For 270 g
0.45 €
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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