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Foolproof Italian Meringue

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4.08 Average Rating

Smooth, glossy and perfectly stable, this Foolproof Italian Meringue is your secret weapon for show-stopping desserts. Hot sugar syrup is whipped into fluffy egg whites to create a silky, cloud-like meringue that holds its shape beautifully. Use it to top pies, frost cakes or swirl onto tarts for that luxurious, bakery-style finish. No stress, just perfect peaks every time.

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Ingredients

  • 1 cup caster sugar
  • ½ cup water
  • 4 egg whites, at room temperature
  • 2 tsp lemon juice

Method

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  1. Allow egg whites to come to room temperature.
  2. Place sugar and water in a small saucepan over a medium heat and stir until sugar dissolves. Bring to a simmer. Without stirring, brush down sides of saucepan with a wet pastry brush to remove any sugar crystals.
  3. Place a sugar thermometer in a pan and bring syrup to the boil until it reaches a soft ball stage, 116°C (240°F) on a sugar thermometer. Remove from the heat. 
  4. Place egg whites and juice in the bowl of an electric mixer. Beat until thick and white. Slowly drizzle in hot sugar syrup while continuing to beat until the meringue is thick and glossy. Continue to beat until meringue forms firm peaks and the mixture begins to cool. Allow to cool for 15 minutes.

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Overall Rating

Average Rating: 4.08

5 reviews

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