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Italian meringue

  • We speak of ITALIAN MERINGUE, essential for creating parfaits, creams or even simply to decorate cakes, mousse and much more. Than the meringue that is done simply by mounting the egg whites with the sugar, the Italian style (they plan to beat the egg whites with a syrup of water and sugar to 121 degrees) has two advantages: is much more stable and the egg is pasteurized. Prepare it is very, the only thing truly indispensable is a meat thermometer, because by 121 degrees don't run. Dosage and recipe are by Luca Montersino.
Chocolate Cupcakes with Italian meringue

Chocolate Cupcakes with Italian meringue

Doses for about 500 grams of meringue

  1. 300 grams of sugar
  2. 60 milliliters of water
  3. 175 grams of egg whites

Put into a casserole the water with 200 grams of sugar and cook over high heat until the mixture reaches 121 degrees. Meanwhile, begin to assemble planetary or with an electric mixer in egg whites with the remaining sugar. When the syrup is ready, pour flush on egg whites continuing to mount and continue to work until they are, swollen, frothy, shiny and cold. The meringue you can even freeze .


Mauro March 31, 2015 - 21:20

But I don't understand! The meringue should not be cooked in the oven?

Sicilians creative in the kitchen March 31, 2015 - 22:22

Hello Mauro, This is a soft meringue, you need to garnish cakes. The prepare and remain as is, soft like cream. Then the flame with the torch suitable or you can switch, already put on the cake, one minute in the oven under the grill, but you have to be very careful that it does not darken too. It burns in a Flash, believe me I have already experienced ... The meringue you want you and that you bake in the oven is something else. This preparation is in fact already cooked, because the egg white steams 62 degrees and pour syrup over egg whites is 121 and then pasteurize. Let me know if they have been clear. Hello, ADA

Manfred June 11, 2014 - 08:10

I am a beginner. Meringue that has turned porous and not shone.

Sicilians creative in the kitchen June 11, 2014 - 14:53

Hi Manfred, the meringue is hard: It's a matter of eye. If you've never done you wrong the temperature of the syrup or the time when you mounted the egg whites. You can't do anything other than try again…. Let me know, ADA


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