Italian Meringue

Have you been looking for the perfect meringue recipe? Meringues that do not crack, hold their perfect shape, retain their colour after baking and taste delicious? This recipe is a must to try.

Watch my step by step how to video along with this recipe.

Italian Meringue – Step by Step Full Recipe

Italian Meringue

  • Servings: 20-30 cookies
  • Print

Author: Katherine Walton

Ingredients

-110 grams of egg whites (or the egg whites from 3 eggs) at room temperature

-1/2 teaspoon of cream of tartar or 1 teaspoon of fresh lemon juice

-220 grams (1 metric cup) caster sugar

-125 ml (1/2 metric cup) Water

-Digital food thermometer

Directions

  1. Separate the egg whites from the egg yolk when the eggs are cold. Then leave the egg whites in a bowl covered at room temperature.
  2. Place caster sugar and water in a small sauce pan with a long handle. Mix sugar and water with a metal spoon and cook over medium heat stirring until sugar is dissolved.
  3. Stir from time to time and ensure sugar crystals do not form on the sides of the saucepan by brushing with a silicone pastry brush or with the metal spoon.
  4. Increase heat to medium-high. Leave cooking.
  5. In the meantime while sugar and water cook, whisk egg whites and cream of tartar in a clean metal or glass stand mixer bowl free of grease. If in doubt wipe bowl with lemon juice or vinegar.
  6. Whisk on low to medium speed for 1 minute then increase to medium speed until soft peak forms.
  7. Return to sugar and water syrup, increase heat to highest. Watch the temperature and that sugar syrup does not burn. Final temperature must reach 115 degrees Celsius. 
  8. When temperature has reached 115 degrees Celsius and the meringue has reached soft peaks and increased in volume, increase mixer speed to medium-high. 
  9. Then remove pan from heat and while the mixer is still running slowly pour hot sugar syrup in a steady stream on one side of the mixer bowl. 
  10. The meringue should start to become thicker, increase in more volume and become shiny. Do not over mix. Once you see that the meringue starts to become shiny stop the mixer and check for stiff peaks with a spoon. 
  11. The meringue should not move or in any way be soft or runny. If the meringue looks frothy or like itโ€™s starting to separate you have mixed for too long.
  12. Preheat oven to 110 degrees. 
  13. Line a baking tray with baking paper or use a silicone mat.
  14. Separate the meringue into separate batches and use desired food colouring and mix.
  15. Add meringue into piping bags with desired piping tips.
  16. Pipe desired shaped onto lined baking tray.
  17. Bake at 110 degrees Celsius (230 Fahrenheit, 1/4 Gas Mark) for 1 hour. All ovens vary, therefore you may need to adjust the temperature of your oven to achieve desired result.

Notes

Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.

Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar.

Baking time can vary from 20 minutes to up to 2 hours. Depending on the size of the meringues and the result and taste desired. A longer baking time will yield drier merengues with a nutty flavour. Note that a longer baking time will change and  fade the colour of the meringue if using food colouring. Also if you are after keeping your meringues white bake for only 20 minutes. However remember that all ovens vary. 

You may leave the meringues in the oven until they have completely cooled. This is not necessarily as these meringues will not crack. However, you may leave them if youโ€™re after drier crunchier meringues.

Please note that meringues will be sticky to touch. Place them in an airtight container and they will lose their stickiness.

This meringue can also be used straight as a topping.


 

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10 Comments

  1. Definitely the best meringue recipe(and l ‘ve tried many).They pipe and bake perfectly,no cracks(not a single one)and the taste is amazing.l reduced baking time because l like them a little more soft and chewy .l tried it few times and its a recipe to keep๐Ÿ‘Œ๐Ÿ‘Œ

    Liked by 1 person

  2. Hello
    Would like to try the recipe but still curious about the baking time
    If I baked them like 30 minutes will they still be sticky and then lose their stickiness when covered ?

    Liked by 1 person

    1. Hi Amal,

      You can still bake them for 30 minutes. However that will work best for smaller meringues. Larger ones will need an hour. You will see that they will be very soft otherwise and may still be stuck to the baking paper or silicone mat if you use that instead.
      Also yes for smaller meringues they will lose their stickiness once covered and having been baked for 30 minutes.

      Like

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