Easy Italian Meringue is created by whisking up egg whites while incorporating hot sugar syrup into the foam. The sugar cooks the egg whites, pasteurizing the meringue and it is therefore safe to eat without further cooking. The taste and texture is like soft-set marshmallow. When properly incorporated, the meringue is velvet smooth with a high gloss.

Italian meringue can be used to create many desserts. Lemon meringue and Baked Alaska are a few popular choices. The meringue can be flamed with a kitchen torch to create a wonderful toasted marshmallow flavour.

ITALIAN MERINGUE INGREDIENTS

• EGG WHITES: Organic free range eggs are best. The egg whites are whisked up to incorporate air to form the basic structure of the meringue.

• CASTER SUGAR: Adds sweetness and stability to the structure of the meringue. Caster granules dissolve quicker than regular granulated.

• WATER: Helps dissolve and melt the sugar into syrup without turning to caramel.

• VANILLA EXTRACT: Use your favorite brand. Always use extract, never essence as essence is usually synthetic.

• CREAM OF TARTAR: Is an acidic salt that helps stabilize the meringue and hold stiff peaks. Lemon juice can be substituted if cream of tartar isn’t available.

SERVING SUGGESTIONS

• PIE TOPPER: Italian meringue is a great dessert pie topper. The creamy sweet texture is a great accompaniment to cut tart fruit fillings.

• CAKE DECORATION: Meringue can be coloured and used to cover cakes instead of icing.

• CANDY: The meringue can be piped onto grease-proof paper and dried in an oven to create candy’s, cake decorations and meringue nests.

RECIPE

Italian Meringue

Airy, glossy, soft marshmellow

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert, Recipe Basic

Cuisine Italian

Servings 1

Equipment

• 1 mixer
• 1 heavy bottomed saucepan
• 1 Sugar thermometer

Ingredients

  

• 340 g caster sugar
• 170 ml chilled water
• 143 g egg whites aprox 4 large eggs
• 1/2 tsp vanilla extract
• 1/4 tsp cream of tartar

Instructions

 

• Over medium-low heat, dissolve the sugar into the water. Don't stir the syrup at this stage, swirl the pan if necessary as stirring can incorporate air and cause the syrup to crystallize. Once dissolved, turn up the heat and bring to a boil.
• Meanwhile add the egg whites, cream of tartar and vanilla to the mixing bowl and whisk to soft peaks.
• Using a sugar thermometer, continue to boil the syrup until 115 degrees Celsius.
• Once the syrup has reach 115 degrees Celsius and the eggs have been whisked to soft peaks, incorporate the two by continuing to whisk the egg whites while slowly streaming the hot syrup into the mix.
• Continue to whisk until the meringue thickens and turns glossy.
• Allow to cool.

Keyword Italian, Meringue