Description
This recipe makes a stable and glossy Italian meringue, perfect for topping desserts or incorporating into other recipes.
Ingredients
Scale
- 100 grams granulated sugar
- 50 ml water
- 50 grams egg whites (about 2 large eggs)
- Pinch of cream of tartar
Instructions
- Combine the granulated sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves.
- Continue to cook the sugar syrup without stirring until it reaches 240°F (115°C) on a candy thermometer.
- While the syrup is cooking, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Begin whisking on medium speed until soft peaks form.
- Once the sugar syrup reaches 240°F (115°C), slowly and carefully pour the hot syrup in a thin stream into the whipping egg whites, making sure to avoid the whisk.
- Increase the mixer speed to high and continue whisking until the meringue is very thick, glossy, and holds stiff peaks. The bowl should feel cool to the touch.
- Use immediately or store as directed for your specific application.
Notes
- Ensure your mixing bowl and whisk are completely clean and grease-free for best results.
- Do not overcook the sugar syrup, as it will become brittle.
- Be careful when pouring the hot syrup to avoid burns.
- The meringue can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Whisking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 20g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Italian meringue, meringue, egg whites, dessert topping, baking