Italian Meringue
This is the most stable form of meringue. Because the boiling syrup pasteurizes and structures the protein network, it won't collapse the moment you turn your back on it.
Temperature is your only indicator
Ensure your mixer bowl is completely free of grease or the whites will never reach stiff peaks. Use a digital thermometer to track the syrup, as visual guesses often lead to hard, crystallized sugar.
- Stand mixer with whisk attachment
- Heavy-bottomed small saucepan
- Digital candy thermometer
- Heat-proof silicone spatula
What goes in.
- 150gegg whites (room temperature)
- 300ggranulated sugar
- 75mlwater
- 1/4 tspcream of tartar
Pouring the syrup
Aim for the gap between the whisk and the bowl wall. If you pour the hot syrup directly onto the wires, it will harden into sugar threads instantly instead of dissolving into the meringue.
The method.
Start the syrup
Combine water and sugar in the saucepan over medium-high heat. Stir only until dissolved, then stop touching it.
Whip the whites
When the syrup reaches 230°F (110°C), start whipping the egg whites and cream of tartar on medium speed until they reach soft peaks.
Monitor the heat
Continue heating the syrup until it reaches 240°F (115°C). Remove from heat immediately.
Combine
Turn the mixer speed to medium-low. Slowly pour the syrup in a steady, thin stream down the inside edge of the bowl. Do not let the syrup hit the whisk directly.
Cool and finish
Once all syrup is incorporated, increase speed to medium-high. Whip until the bowl feels cool to the touch and the meringue forms glossy, stiff, upright peaks.
Other turns to take.
Swiss Meringue Buttercream
Fold softened unsalted butter into the cooled Italian meringue one tablespoon at a time.
Torched Topping
Pipe the meringue onto lemon tarts and use a kitchen torch to brown the ridges.
When it doesn't go to plan.
If your syrup accidentally goes past 245°F, it will be too thick to incorporate; start over.
Add a few drops of vanilla or lemon extract once the bowl has cooled down to avoid cooking off the aromatics.
The meringue is ready when the outside of the mixing bowl returns to room temperature.
The ones that keep coming up.
Can I do this by hand?
Technically yes, but the speed required to incorporate the syrup and achieve volume makes a stand mixer essential for the proper texture.
My meringue is grainy. What happened?
You likely let the sugar syrup crystallize before pouring it, or the syrup wasn't hot enough to properly dissolve into the whites.
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