Italian Meringue
Elevate your dessert game with Italian Meringue—a velvety, glossy meringue made by whipping egg whites with a hot sugar syrup, creating a stable and delectably smooth texture. Perfect as a frosting for cakes, pies, or pavlovas, this elegant confection is both visually stunning and effortlessly versatile. The recipe requires just five simple ingredients, including a touch of cream of tartar for added structure and optional vanilla extract for depth of flavor. Crafted using the precise method of heating sugar syrup to the soft-ball stage (240°F/115°C) and incorporating it into whipped egg whites, this technique ensures a stunningly glossy finish that holds up beautifully in any dessert application. Whether you're a seasoned baker or a novice in the kitchen, this 30-minute recipe guarantees professional-quality results. Master the art of Italian Meringue and add a sophisticated touch to your sweet creations!
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Recipe Information
Ingredients
- 250 grams Granulated sugar
- 75 milliliters Water
- 4 large Egg whites
- 0.25 teaspoons Cream of tartar
- 1 teaspoons Vanilla extract (optional)
Instructions
In a small saucepan, combine the granulated sugar and water. Stir briefly to dissolve some of the sugar, but do not over-mix.
Place the saucepan over medium-high heat and bring the mixture to a boil. Use a candy thermometer and heat until the syrup reaches 240°F (115°C), also known as the soft-ball stage. Avoid stirring during this time to prevent crystallization.
While the sugar syrup is heating, place the egg whites and cream of tartar in a clean, grease-free bowl of a stand mixer. Using the whisk attachment, begin whisking on medium speed until the egg whites form soft peaks.
Once the sugar syrup reaches 240°F (115°C), reduce the mixer speed to low and carefully drizzle the hot syrup into the whipped egg whites. Pour the syrup in a thin, steady stream to avoid deflating the whites.
After all the syrup is added, increase the mixer speed to high and whip the meringue until it becomes thick, glossy, and the bowl feels cool to the touch (about 5–7 minutes).
If using vanilla extract, fold it into the meringue during the final moments of whipping.
Use the Italian meringue immediately for frosting cakes, pies, or other desserts. Alternatively, shape and bake it for meringue cookies if desired.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 251.4 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 345 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
