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.
461K 53 4.1
Grade this recipe:

Last modified on: June 2nd 2015

Keywords for this recipe:
For 540 g, you will need:

Change these quantities to make: 90 g 135 g 270 g 540 g 810 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
18 min.12 min.30 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 12 min.
Italian Meringue
Mix 360 g caster sugar with 8 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
When sugar temperature approachs 115°C or 239°F, start beating 6 egg whites with 2 pinches fine (or table) salt.

Stage 3 - 5 min.
Italian Meringue
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
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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,476 Kcal or 6,180 Kj9 gr360 gr0 gr
74 %3 %34 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
224 Kcal or 938 Kj1 gr55 gr0 gr
11 %1 %5 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg
How much will it cost?
  • For 540 g : 0.81 €

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 recipes that use this recipe

Rhubarb mousse
Rhubarb mousse

This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
31K 33 min.
Lime meringue tart
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.
31K 1 hour 54 min.
Lemon Tart / Meringue Pie
Lemon Tart / Meringue Pie

Lemon tart is one of the great classics of French patisserie. The are lots of versions with different kinds of pastry and filling. This one uses sweetcrust pastry (pâte sablée) and lemon curd as the filling. Just top with meringue for that other classic: lemon meringue pie.
42K5 3 hours 21 min.
Frozen Nougat
Frozen Nougat

Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
265K4.5 1 hour 28 min.
Lemon Meringue Pie Verrines
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.
54K5 21 min.
See all recipes that use it
This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Little caramelized peach tarts, Home-made terrine of foie gras, Comtoise apple charlotte, Invisible apple cake, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Quick chicken curry, French onion soup, Ciabatta, Aperitif rolls, French baguettes, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: How to add beaten eggs whites to a mixture, Meringues, Calissons, Almond dacquoise, Cigarettes Russes (Piroulines), ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: X-Files cookies, Poppy seed and lemon cake, Yeast-based flaky dough (for croissants), Arlesian Biscuits, Classic French white bread, ... All
Other recipes you may also like
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
439K 25 44 min. January 23th 2022
Chocolate mousse
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
465K3.7 40 min. February 21th 2011
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
890K 34.3 7 hours December 30th 2019
Béarnaise sauce
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
330K4 1 hour 6 min. May 22th 2016
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page