Italian Meringue

Ingredients

• 4 whites Egg whites (at room temperature, separated from yolks)
• 200 g Granulated sugar (for the syrup)
• 60 ml Water (for the syrup)

Instructions

1. Prepare ingredients and equipment

   Measure the sugar, water and separate the egg whites. Clean the mixing bowl and ensure there is no trace of fat.

   Time: PT5M

2. Make the sugar syrup

   In a saucepan, combine water and sugar. Heat over medium heat, stirring lightly. As soon as the mixture reaches 110 °C, stop stirring and let it rise to 118 °C.

   Time: PT5M

   Temperature: 118°C

3. Whisk the egg whites on medium speed

   Place the egg whites in the bowl and start whisking on medium speed until they become frothy.

   Time: PT3M

4. Pour the hot syrup over the whites

   When the syrup reaches 118 °C, remove it from the heat. Pour it in a thin, steady stream over the whites while continuing to whisk on medium speed.

   Time: PT2M

5. Whisk until completely cooled

   Increase the whisk speed to high and continue beating for 3 to 5 minutes until the meringue is glossy, firm and a stiff peak forms.

   Time: PT5M

6. Use immediately or store

   Use the meringue immediately to top your pie or macarons. If you need to keep it, store it in an airtight container at room temperature.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

45 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of Egg whites: pasteurized egg whites
• Instead of Granulated sugar: cane sugar

Equipment Needed

• Mixing bowl (snow bowl)
• Electric whisk or stand mixer
• Small saucepan
• Cooking thermometer (candy thermometer)
• Silicone spatula (optional)
• Kitchen scale
• Timer or watch (optional)

Critical Steps — Do Not Skip

• Make the sugar syrup (step 2)
• Pour the hot syrup over the whites (step 4)
• Whisk until completely cooled (step 5)

Chef Tips from the Video

• Add a pinch of salt or cream of tartar to stabilize the whites if desired.
• For an ultra‑glossy finish, whisk the meringue until a stiff peak forms then quickly torch before serving.

Troubleshooting

Storage

Refrigerator: Avoid, the meringue becomes soft.

Freezer: Can be frozen for 1 month in an airtight container, then thawed at room temperature.

Room temperature: Store in an airtight container at room temperature for 1‑2 days.

Make-Ahead Tips

• The syrup can be prepared ahead and kept warm (80‑90 °C) before incorporating into the whites.
• The meringue can be made the day before and kept at room temperature in an airtight container.