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Perfect Italian Meringue

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This Italian meringue recipe creates a silky, stable, and glossy frosting that’s perfect for topping pies, frosting cakes, or piping decorations. Made with hot sugar syrup poured into whipping egg whites, this professional meringue technique is food-safe, holds its shape beautifully, and torches to perfection.

Ingredients

Scale

For the Meringue:

  • 4 large egg whites (about 1/2 cup or 120g), at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 1/4 cup (60ml) water
  • 1/4 teaspoon cream of tartar (optional but recommended)
  • Pinch of salt (optional)
  • 1 teaspoon vanilla extract (optional, added at the end)

Instructions

  1. Prep Your Workspace: Before starting, make sure your mixing bowl and whisk attachment are completely clean and dry—any grease will prevent the egg whites from whipping properly. Have your candy thermometer ready and all ingredients measured. This process moves quickly once you start!
  2. Start the Sugar Syrup: In a small, heavy-bottomed saucepan, combine 3/4 cup (150g) of the sugar with the water. Stir gently over medium heat until the sugar dissolves completely, about 2-3 minutes. Once dissolved, stop stirring completely (stirring can cause crystallization). Clip your candy thermometer to the side of the pan, making sure the bulb doesn’t touch the bottom.
  3. Begin Whipping Egg Whites: While the sugar syrup heats, place egg whites in the bowl of your stand mixer fitted with the whisk attachment. Add cream of tartar and salt if using. Begin beating on medium speed until foamy, about 1 minute.
  4. Add Sugar to Whites: With the mixer still running on medium speed, gradually add the remaining 1/4 cup (50g) of sugar in a slow, steady stream. Once all the sugar is added, increase speed to medium-high and continue beating until soft peaks form—the whites should be thick, glossy, and hold a peak that gently droops when you lift the whisk. This takes about 2-3 minutes.
  5. Monitor Syrup Temperature: Keep an eye on your sugar syrup. It needs to reach exactly 240°F (116°C), which is the “soft ball” stage. At this temperature, a small amount dropped into ice water forms a soft, pliable ball. This usually takes 5-7 minutes from when it starts boiling. Don’t rush it—temperature accuracy is crucial.
  6. The Critical Pour: Once the syrup reaches 240°F (116°C), immediately remove from heat. With the mixer running on medium speed (NOT high—this prevents splattering), very slowly pour the hot syrup in a thin, steady stream down the side of the bowl, aiming between the whisk and the bowl wall. Avoid pouring directly onto the whisk or it will splatter. This step takes 1-2 minutes—don’t rush the pour!
  7. Whip to Perfection: Once all the syrup is incorporated, increase mixer speed to medium-high and continue beating until the meringue is thick, glossy, and the bowl feels just barely warm to the touch (not hot), about 5-8 minutes. The meringue should form stiff, glossy peaks that stand straight up when you lift the whisk.
  8. Add Flavorings: If using vanilla or other extracts, add them now and beat for 10 more seconds to incorporate.
  9. Use Immediately or Hold: Italian meringue is ready to use immediately! Pipe onto pies, spread onto cakes, or use as directed in your recipe. It can also be covered and held at room temperature for up to 2 hours, or refrigerated for up to 24 hours (let come to room temperature and re-whip briefly before using).

Notes

  • Temperature is Everything: The sugar syrup MUST reach 240°F (116°C). Too cool and the meringue will be runny; too hot and you’ll get crunchy sugar bits.
  • Timing Coordination: Start your egg whites whipping when the syrup reaches about 230°F, so they’re at soft peaks right when the syrup hits 240°F.
  • Clean Equipment is Crucial: Any fat or grease prevents egg whites from whipping. Wipe bowl with white vinegar or lemon juice if unsure.
  • Room Temperature Eggs: They whip to greater volume than cold eggs. To quickly warm eggs, place (in shells) in a bowl of warm water for 5 minutes.
  • Don’t Skip the Slow Pour: Pouring too fast can “cook” the egg whites into scrambled egg bits. Slow and steady wins!
  • Storage: Cover and refrigerate up to 24 hours. The texture firms up slightly but can be re-whipped gently.

Nutrition

Find it online: https://focialy.com/italian-meringue/