Italian Meringue Recipe

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This Italian meringue recipe is very simple and quite easy to make - with just a little bit of multitasking, velvety smooth deliciousness can be on the tip of your tongue! Which is why we think this is the best meringue recipe of them all.

Italian Meringue Recipe

So why make Italian meringue rather than basic French meringue? It's true that Italian meringue involves an extra step of making a sugar syrup, but the benefits, in my opinion, far outweigh the extra effort involved. The end result is creamy but also light and fluffy.

Italian Meringue Recipe

The hot sugar syrup cooks the egg white as its being whisked in, yielding a very stable mixture with little risk of separation. Cooking the egg white also means Italian meringue can be used as is, without the need for baking. And no need to feel uncertain about licking the mixer attachment, either!

Italian Meringue Recipe

Depending on what you are using this Italian meringue recipe for, you can of course, bake the meringue and incorporate it into your favourite desserts. I love to pipe the mixture into mini meringue kisses, either for snacking on or using in individual Eton mess cups. For a festive treat, try these peppermint meringue kisses. You can also bake the meringue into small nest shapes to make mini pavlovas.

But why stop there? Turn this Italian meringue recipe into a delicious icing - try this Italian meringue buttercream (also in chocolate and strawberry) - to top your next cake!


Here's what you'll need to make this Italian meringue recipe:
(Click here to jump straight to the recipe)

2 egg whites (from large eggs, ~80g)
160g caster sugar
32ml water
1/2 tsp vanilla extract
1/4 tsp of salt

And here's what you'll need to do:

  • Separate the eggs, and place the whites into a clean mixing bowl. Save the yolks for another recipe. Leave the egg whites for about an hour to warm to room temperature.
  • If you plan to bake the meringue, preheat the oven to 120C (250F) / 100C Fan when you're ready to mix, and line a baking sheet with parchment paper.
  • Put the sugar and water in a small saucepan, and swirl together to wet the sugar.
  • Whisk the egg whites on low speed using an electric mixer until they become foamy, double in volume and form soft peaks.
  • Simultaneously, cook the sugar and water together into a syrup until it boils clear. If you have a food thermometer, the sugar syrup should reach about 121C (250F) when it is done. You can turn off the heat when it is near temperature. Be VERY CAREFUL - boiling sugar is extremely hot!
  • With the whisk still on at low speed, and slowly pour the sugar syrup in a thin stream into the egg white, keeping it near the edge of the bowl away from the mixing attachment so it doesn't splatter. Add a little at a time until all the sugar has been incorporated.
  • When all the sugar syrup has been added, turn the mixer up to medium, and continue whisking until the mixture cools to room temperature. Whisk in the salt and vanilla extract. The meringue is ready when it becomes thick and glossy and forms stiff peaks.
  • Use the meringue to top your favourite dessert, bake them for a crisp texture or turn it into icing!
  • If baking, use a dollop of meringue to stick down the corners of the parchment to the baking sheet - this will keep the paper from lifting up when you're arranging the meringue.

Italian Meringue Recipe

By

Italian Meringue Recipe

Try this simple Italian meringue recipe, and see for yourself why Italian meringue is so popular.

Prep Time: 2 minutes
Mix time: 15 minutes
Yield: 250g meringue
Course: Dessert
Cuisine: Modern European
Tags: Gluten Free, Dairy Free

Ingredients

2 egg whites (from large eggs, ~80g)
160g caster sugar
32ml water
1/2 tsp vanilla extract
1/4 tsp of salt

Method

  1. Separate the eggs, and place the whites into a clean mixing bowl. Save the yolks for another recipe. Leave the egg whites for about an hour to warm to room temperature.
  2. If you plan to bake the meringue, preheat the oven to 120C (250F) / 100C Fan when you're ready to mix, and line a baking sheet with parchment paper.
  3. Put the sugar and water in a small saucepan, and swirl together to wet the sugar.
  4. Whisk the egg whites on low speed using an electric mixer until they become foamy, double in volume and form soft peaks.
  5. Simultaneously, cook the sugar and water together into a syrup until it boils clear. If you have a food thermometer, the sugar syrup should reach about 121C (250F) when it is done. You can turn off the heat when it is near temperature. Be VERY CAREFUL - boiling sugar is extremely hot!
  6. With the whisk still on at low speed, and slowly pour the sugar syrup in a thin stream into the egg white, keeping it near the edge of the bowl away from the mixing attachment so it doesn't splatter. Add a little at a time until all the sugar has been incorporated.
  7. When all the sugar syrup has been added, turn the mixer up to medium, and continue whisking until the mixture cools to room temperature. Whisk in the salt and vanilla extract. The meringue is ready when it becomes thick and glossy and forms stiff peaks.
  8. Use the meringue to top your favourite dessert, bake them for a crisp texture or turn it into icing!
  9. If baking, use a dollop of meringue to stick down the corners of the parchment to the baking sheet - this will keep the paper from lifting up when you're arranging the meringue.

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