by Katherine Walton on May 18, 2022 12 Comments
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.
How are the ingredients measured in this recipe?
In this recipe and in all of my recipes I provide all ingredients in grams and in mL (millilitres) where applicable. I also provide the ingredient quantities in METRIC cup measurements. However, be aware that cup measurements and spoon measurements vary in different countries. Therefore, I highly recommended the use of scales where applicable to measure ingredients to achieve exactly what the recipe intends.
What is caster sugar and can I substitute it in this recipe?
Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar and confectioners’ sugar. You may replace the caster sugar with standard granulated white sugar in this Italian Meringue recipe as the sugar is dissolved in a liquid.
How to separate egg whites from egg yolks?
It is best to separate the egg whites from the egg yolk when the eggs are cold. Then leave the egg whites in a bowl covered to bring to room temperature.
Do I need to use a food thermometer?
I recommend the use of a digital food thermometer in order to know if the temperature of the sugar syrup has reached 115 degrees Celsius (239 Fahrenheit), which is the soft ball stage the sugar syrup needs to reach.
What is the recommended baking time for the meringues?
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 meringues if using food colouring. Therefore, if you are after keeping your meringues white bake for only 20 minutes. Keep in mind that all ovens vary and you may have to test different baking times, as well as different baking temperatures and tray positions in your oven to achieve the best result for your meringue cookies.
After baking, you may leave the meringues in the oven until they have completely cooled or you can remove them as soon as they have finished baking. Leaving them to cool in the oven will yield drier, crunchier meringues.
How to store this Italian Meringue and what is its shelf life?
Meringue cookies should stored in an airtight container for up to a week in a dry place. This meringue can also be used without baking and used as a topping to decorate cupcakes and other desserts. If using as a fresh topping, this meringue should be stored in the fridge for up to two days. Please note that the fresh meringue will naturally start to separate, therefore it is best to decorate your dessert with the fresh meringue immediately after making and then store the dessert in the fridge.
The meringue cookies are sticky after baking, what can I do to fix this?
Please note that these meringues may be sticky to the touch. Humidity in the air can make them sticky. If this occurs you can place the meringue cookies in an airtight container and they will lose their stickiness.
Watch the full step by step video provided with this recipe for visual instructions. If you have any questions leave me a comment and I’ll be more than happy to guide you through.