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Italian Meringue
8.6K views • 27d ago
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A stable, smooth, and velvety meringue made by whipping egg whites with hot sugar syrup, perfect for decorating cakes and tartlets. It can be used raw or flamed with a blowtorch for a beautiful finish.
00:10:00 total
Serves 8
medium
Dessert Various
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Ingredients
- egg whites - 125 g (about 4 medium egg whites at room temperature)
- sugar - 250 g (granulated sugar for syrup)
- water - 50 g (for sugar syrup)
Instructions
- Prepare Egg Whites: Pour the egg whites into a mixer and start whipping them at medium-low speed. Ensure there are no traces of yolk as fat will prevent whipping.
- Make Sugar Syrup: In a saucepan with a thick bottom, pour in the water and sugar. Heat until the sugar dissolves and bring the syrup to 121°C, but stop at 118°C as it will reach 121°C when transferred.
- Combine Syrup and Egg Whites: Increase the mixer speed and slowly pour the hot syrup into the whipping egg whites. Continue whipping until the meringue is smooth and resembles shaving foam.
- Test Meringue: Check if the meringue is ready by performing the 'beak' test — the meringue should form stiff peaks.
- Decorate: Transfer the meringue into a piping bag fitted with a smooth nozzle. Pipe tufts onto cakes or tartlets. Optionally, flame the meringue with a blowtorch for a toasted finish.
