Italian Meringue. I know it sounds scary, but when you break it down into three simple steps it’s doable to a baker of any level.
What is Italian Meringue?
Italian meringue is a fluffy whipped topping made from egg whites that have been whipped and cooked with a hot sugar syrup. You can make it in different stages or “balls” depending on how firm you want the final result. In this recipe, we are making a firm ball meringue.
Step 1: Prep the egg whites and sugar
This process is all about timing so it is vital to have the egg whites ready before you start. Place them in a very clean bowl of a stand mixer, they may not whip if there is pre-existing oil, and attach your whisk attachment.
In a small saucepan off-heat, thoroughly stir the sugar and water together. Make sure all the sugar is hydrated to prevent crystallization.
Step 2: Heat the Sugar
Heating sugar to the exact right temperature a candy thermometer is important while making Italian meringue. Go slow and keep the stove on low the whole time.
Heres the thermometer I use and love:
The two important numbers while making Italian meringue are 230º F and 244ºF. Once the sugar reaches 230ºF, start the mixer and quickly increase it to high (roughly 8 on a Kitchenaid).
When the mixer reaches 244ºF, it’s go time. The sugar is ready to go.
Step 3: Pour the Sugar onto the Whites and Whip
Once the sugar reaches 244ºF, quickly take the sugar mixture off the stove. Pour it smoothly down the side of your egg mixture in one steady stream. Be sure to pour it into the eggs, pouring too much directly on the bowl will cause the sugar to firm up.
Once all the sugar is poured in, whip the mixture on high until the bowl is cool and the mixture is glossy.
And voila, Italian meringue 101 complete!
Italian Meringue 101 Troubleshooting:
- Sugar looking grainy while melting, start over in a new clean pan and be sure to mix the water and sugar completely off heat beforehand. Your sugar probably just crystallized.
- Egg whites not whipping, try again with a completely clean bowl. Make sure your whites are fully separated from the yolks.
Italian Meringue
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 3 cups 1x
- Category: Dessert
- Cuisine: Italian
Description
Glossy Italian Meringue Made Simple
Ingredients
- 2 large egg whites (50 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 tablespoons water
Instructions
- Place egg whites in a clean stand mixer bowl with the whisk attachment. In a small saucepan off heat, stir sugar and water together until all the sugar is hydrated.
- Heat the sugar mixture on the stove slowly on low heat. DO NOT STIR. When the sugar reaches 230ºF, turn the stand mixer on and begin whipping the egg whites on high.
- When the sugar reaches 244ºF, take the saucepan off the heat and stream it down the side of the bowl with the egg whites whipping.
- Continue to whip until the bowl is cool and the mixture is stiff and glossy.
Keywords: frosting, meringue
Where to use?