Baking & Pastry > Meringues > Types of Meringue > Italian Meringue Recipe (Cooked Sugar)

Perfect Italian Meringue

Learn how to make Italian meringue, a stable and glossy meringue perfect for decorating cakes, pies, and other desserts. This recipe uses the cooked sugar method for a safe and delicious meringue.

Prep Time
15 minutes
Cook Time
5-7 minutes (for sugar syrup)
Servings
Yields approximately 2 cups
Ingredients
  • 100 g Egg Whites
  • 200 g Granulated Sugar
  • 50 ml Water
  • 1 pinch Pinch of Salt

Prepare the Sugar Syrup

In a small saucepan, combine the granulated sugar and water. Stir gently to ensure the sugar is moistened. Place the saucepan over medium heat and cook without stirring. Use a candy thermometer to monitor the temperature. The sugar syrup needs to reach 115°C (240°F) - 120°C (248°F).

Whip the Egg Whites

While the sugar syrup is heating, place the egg whites and a pinch of salt in a clean, grease-free bowl of a stand mixer fitted with the whisk attachment. Begin to whip the egg whites on medium speed until soft peaks form. This typically takes about 2-3 minutes. Don't overwhip at this stage, as you want them to be ready to receive the sugar syrup.

Pour the Sugar Syrup

Once the sugar syrup reaches the target temperature (115°C - 120°C / 240°F - 248°F), immediately remove it from the heat. With the mixer running on medium speed, slowly and steadily pour the hot sugar syrup into the egg whites in a thin stream, avoiding the whisk attachment. Be careful to avoid splashing the syrup onto the sides of the bowl.

Continue Whipping

After all the sugar syrup has been added, increase the mixer speed to high and continue whipping the meringue until it is stiff, glossy, and the bowl is cool to the touch. This may take 5-10 minutes. The meringue should hold stiff peaks and be very stable.

Use Immediately or Store

Use the Italian meringue immediately to decorate cakes, pies, or other desserts. You can also store it in an airtight container in the refrigerator for up to 2 days. However, it is best used fresh.

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FAQ

  • Why is my Italian meringue runny?

    A runny Italian meringue is usually caused by one of the following: the sugar syrup not reaching the correct temperature, not whipping the egg whites long enough, or having traces of fat or yolk in the egg whites. Make sure your equipment is clean and grease-free, use a candy thermometer to accurately monitor the sugar syrup temperature, and whip the meringue until it forms stiff peaks and the bowl is cool.
  • Can I flavor Italian meringue?

    Yes, you can add flavoring to Italian meringue. Once the meringue has cooled slightly, you can gently fold in extracts, zests, or even melted chocolate. Be careful not to overmix, as this can deflate the meringue.
  • How do I use Italian meringue for a pie topping?

    Pipe or spread the Italian meringue over your pie filling. Then, you can either torch the meringue with a kitchen torch to create a golden-brown top, or bake the pie in a preheated oven at 175°C (350°F) for a few minutes until the meringue is lightly browned.