Italian Meringue is a smooth, glossy, and stable meringue made by slowly pouring hot sugar syrup into whipped egg whites. It’s often used in desserts like buttercream frosting, mousses, or as a topping for pies and tarts. This type of meringue is firm and holds its shape well, making it perfect for piping or as a base for other recipes.
Ingredients:
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 teaspoon cream of tartar (optional, for extra stability)
- 1/4 teaspoon salt (optional)
Instructions:
- Prepare the sugar syrup: In a small saucepan, combine the sugar and water. Stir to dissolve the sugar, then bring the mixture to a boil over medium heat without stirring. Use a candy thermometer to monitor the temperature. You want the sugar syrup to reach 240°F (115°C), known as the “soft ball” stage.
- Whip the egg whites: While the sugar syrup is heating, place the egg whites (and cream of tartar, if using) in the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Whip the egg whites on medium speed until soft peaks form.
- Add the hot sugar syrup: Once the sugar syrup reaches 240°F, remove it from the heat. With the mixer running on medium-low speed, slowly and carefully pour the hot sugar syrup in a thin, steady stream into the whipped egg whites. Be careful not to pour the syrup directly onto the whisk, as it may splash.
- Whip the meringue: Once all the syrup is added, increase the mixer speed to high and continue whipping the egg whites until the meringue becomes thick, glossy, and the bowl has cooled to room temperature, about 7-10 minutes.
- Use or store: Use the Italian meringue immediately for piping or spreading onto desserts. If you plan to store it, cover it tightly and refrigerate for up to 2 days.
Tips:
- Ensure no yolks: Make sure there are no traces of egg yolks in your whites, as this can prevent the meringue from whipping properly.
- Stabilizing: The cream of tartar helps stabilize the egg whites and is especially helpful if you’re new to making meringue.
This Italian Meringue is light, silky, and beautifully stable. It can be used as a base for buttercream, a frosting for cakes, or even torched for a perfect pie topping!
