Italian Meringue
This is the workhorse of the pastry world. Unlike the fragile, airy peaks of French meringue, this version is sturdy and glosses over like heavy silk, holding its shape even when piped into complex patterns.
Timing is the only hurdle here.
The sugar syrup must be poured while the egg whites are at soft peaks. If you overbeat the whites before the syrup hits, they will become grainy.
- stand mixer with whisk attachment
- candy thermometer
- heavy-bottomed saucepan
- heat-resistant silicone spatula
What goes in.
- 150gegg whites, room temperature
- 300ggranulated sugar
- 75gwater
- pinchcream of tartar
Steady and slow
Pour the hot syrup in a thin, continuous stream against the side of the mixer bowl rather than directly onto the whisk, which prevents the sugar from spinning onto the bowl walls.
The method.
Prepare the syrup
Combine sugar and water in a saucepan over medium-high heat. Do not stir. Once it reaches 220°F, start whipping the egg whites with the cream of tartar on medium speed.
Watch the temperature
Monitor the syrup until it hits exactly 240°F. Remove from heat immediately.
Combine
Increase mixer speed to medium-high. Slowly pour the hot syrup into the whites. Continue whipping until the bowl feels cool to the touch and the meringue forms stiff, glossy peaks.
When it doesn't go to plan.
Wipe your mixing bowl with a little lemon juice or white vinegar before starting to ensure there is no trace of grease, which would prevent the whites from foaming.
If you accidentally get a bit of yolk in the whites, start over. Any fat content will collapse the structure.
Touch the outside of the mixing bowl frequently; you are finished only when the heat has completely radiated out.
The ones that keep coming up.
Can I use this for decoration?
Yes, this is the best meringue for piping because it holds its shape perfectly and can be toasted with a blowtorch.
What if my syrup hardens?
You likely cooked it past 245°F. Keep a close eye on the thermometer as you approach 235°F, as sugar temperature rises quickly.
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