Italy / Basics
Italian Meringue
Italian meringue is a meringue made by whipping together egg whites and hot sugar syrup. It can be used to top various desserts such as lemon meringue pie or baked alaska, and it can also be used to make Italian meringue buttercream.
Ingredients
- water, 125 ml4 oz
- egg white, 250 g8 oz
- granulated sugar, 500 g1 lb
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
In a saucepan, dissolve the sugar in the water and bring to a boil.
Boil the syrup until it reaches 243°F (117°C).
While the syrup is boiling, whip the egg whites to soft peaks.
While beating, gradually pour the syrup into the egg whites in a steady stream.
Continue whipping until the meringue is completely cool and forms firm peaks.
Use as desired.
Region evidence: recipe text — “Italian”
