How to Make an Awesome Italian Meringue.How to Make an Awesome Italian Meringue.

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Hello everyone! To start off the year with the right foot I’ve made a delicious recipe.  I used Italian Meringue for another recipe I was making and let me tell you this Meringue turned out to be the best I’ve ever done so I had to share it with you! I’ve seen so many and I’ve tried so many but this one Oh my! It’s creamy, fluffy and airy, sweet enough and so beautifully white! You will love this.

How to Make an Awesome Italian Meringue.

How to Make an Awesome Italian Meringue

Meringue has always been my challenge. When I was a teen I used to make a lot of desserts, mostly pies and 3 leches cakes and I always had a hard time with meringue. Maybe you remember my Key Lime Pie post. Well, that’s when I learned about the different kind of Meringues and I understood. I started practicing and perfecting it ever since. Now we are kind of addicted to it LOL. Hope you like it!

Ingredients:

  • 2 egg whites
  • 1 cup of sugar
  • 1/2 cup of water
  • 1 tbsp of Icing sugar {optional}

Directions

Awesome Italian Meringue Directions:

This recipe makes a small batch. Serves about 24 Cupcakes or covers a 2 layered 6 Inches cake (16cm).

First I started beating the egg whites on a stand mixer on medium-high speed. Make sure the bowl is dry and clean.

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While beating the egg whites I prepared the syrup.

On a small pot mix water with 3/4 cup of sugar over medium-low heat. The idea is to create a transparent syrup so we need to let water to evaporate.

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Mix every couple of minutes.

When it starts to boil go back to egg whites and check if it forms hard peaks. If so add the 1/4 cup of sugar and mix until well combined.

Keep an eye on the syrup. I know there is a way to know when it’s ready through temperature but since I don’t have that thermometer I use other techniques.

IMG_4766

I keep mixing. For instance I know it must get thicker, so once it starts to thicken I use a skimmer {weird right?}. I get some of the syrup and of course it slips through the holes but the little it stays there I blow slowly and if it forms bubbles, the syrup is done! I do this like every 2 minutes until it’s done.

Another way to know is with a wooden spoon. Mix the syrup and lift the spoon thin threads of syrup should form and then the last few drops should stay in place and accumulate.

IMG_4768

Once the syrup is ready, immediately start adding it to the egg whites {still beating and taking it to a high speed } without turning off the mixer and really slowly letting the syrup form a thin thread.

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When you added all the syrup, let it beating for about 5 more minutes or until it cools again.

Lastly and optionally if you want the Italian meringue a bit harder add in the tbsp. of icing sugar and beat for about 2 more minutes

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There you go! You are ready to decorate your favorite desserts!

How to Make an Awesome Italian Meringue The easy way

If you are a Meringue lover you will LOVE this Italian Meringue! You should definitely try it.

What do you think? Have you done Italian Meringue before? Any tips you could add to the recipe?

5.0 from 1 reviews
How to Make Traditional Italian Meringue.
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • 2 egg whites
  • 1 cup of sugar
  • ½ cup of water
  • 1 tbsp of Icing sugar {optional}
Instructions
  1. First I started beating the egg whites on a stand mixer on medium-high speed. Make sure the bowl is dry and clean.
  2. While beating the egg whites I prepared the syrup.
  3. On a small pot mix water with ¾ cup of sugar over medium-low heat. The idea is to create a transparent syrup so we need to let water to evaporate.
  4. Mix every couple of minutes.
  5. When it starts to boil go back to egg whites and check if it forms hard peaks. If so add the ¼ cup of sugar and mix until well combined.
  6. Keep an eye on the syrup. I know there is a way to know when it’s ready through temperature but since I don’t have that thermometer I use other techniques.
  7. I keep mixing. For instance I know it must get thicker, so once it starts to thicken I use a skimmer {weird right?}. I get some of the syrup and of course it slips through the holes but the little it stays there I blow slowly and if it forms bubbles, the syrup is done! I do this like every 2 minutes until it’s done.
  8. Another way to know is with a wooden spoon. Mix the syrup and lift the spoon thin threads of syrup should form and then the last few drops should stay in place and accumulate.
  9. Once the syrup is ready, immediately start adding it to the egg whites {still beating and taking it to a high speed } without turning off the mixer and really slowly letting the syrup form a thin thread.
  10. When you added all the syrup, let it beating for about 5 more minutes or until it cools again.
  11. Lastly and optionally if you want the Italian meringue a bit harder add in the tbsp. of icing sugar and beat for about 2 more minutes
  12. There you go! You are ready to decorate your favorite desserts!

If you like this recipe, you might also love these too:

Delicious Key Lime Pie with Italian Meringue #keylimerecipes #keylimepie #pierecipes

Cherry Key Lime Pie #recipe #keylimepie #keylimepierecipe

Delicious Tres Leches Cake {Three Milks Cake} #Recipe #treslechescake #threemilkscake

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18 Comments on How to Make an Awesome Italian Meringue.

  1. avatar
    Ruth says:
    April 28, 2018

    Cuando le vas a preparar a tu mamita linda esa delicia del cielo?

    • avatar
      Camila says:
      April 29, 2018

      Pronto madre, prontoooo!!!! hi hi hi

  2. avatar
    Sophane says:
    February 25, 2017

    Hi, this is one of my fav recipe, I can add one tip to make it evrn better, while cooking the sugar syrup add two tableapoon of corn syrup or glucos. This will improve the texture greatly making it more thick and rich.and assuring there are no risk of the frosting turning “sugary” once it has dried. I also like to add a bit of almond extract which for me takes it over the top ?

    • avatar
      Camila says:
      February 27, 2017

      Hi Sophane,

      THANK YOU so much for taking the time to add your awesome tip. I will definitely try your suggestion since I have corn syrup and I have now a candy thermometer so I can be more specific and give more preparation options to my readers. I definitely LOVE this meringue is my number one go to with pies and angel food cakes!
      Again thank you so much. I absolutely LOVE when my readers give me feedback and give me new tips and ideas. You made my day!
      Hugs
      Cami

  3. avatar
    Judy says:
    December 24, 2016

    Can this be put on baked Alaska the day before flaming?

  4. avatar
    Leslie says:
    April 6, 2016

    I love Swiss Meringue, but have always been intimidated by Italian Meringue. Can’t wait to give it a try now!

  5. avatar
    karen says:
    March 29, 2015

    Thank you for this straight forward recipe. I had a little trouble at the end, where the meringue became somewhat watery. Maybe I overbeat it? Also, I wish you would have stated how much this recipe made. I realize now that it didn’t make enough frosting for my cake. Maybe next time I should add more eggs?

  6. avatar
    January 21, 2015

    This sounds delightful, and perfectly easy! Thanks for sharing on Weekend Bites

  7. avatar
    Joyce says:
    January 16, 2015

    I love meringue!!! I coud eat a bowl full of it! Great tips I will definitely try some next time I make it.

    • avatar
      Camila says:
      January 16, 2015

      hahaha my mom feels the same and she doesn’t even like sweets much LOL. That’s a huge compliment coming from her LOL. Thanks so much for your lovely visit and hope your meringues comes out great!!!
      XOXO

  8. avatar
    Helen says:
    January 15, 2015

    Beautiful meringue looks like divinity candy.

  9. avatar
    Audrey says:
    January 14, 2015

    Wow! this looks beautiful. I will have to give it a try sometime.

    #sitsblogging

  10. avatar
    Elizabeth says:
    January 13, 2015

    Oh yum! I love this, but often do not get it right. Love the tips! Thanks. Pinned.

  11. avatar
    kring says:
    January 13, 2015

    My mother used a frosting like this to frost our birthday cakes when we were growing up! I remember that it would form a crispy sugar crust on the top and stay all creamy inside! Yum!

    • avatar
      Camila says:
      January 16, 2015

      I love that crispy sugar crust too!!! Yummm nice memories! Thanks so much for stopping by!
      XOXO

  12. avatar
    January 13, 2015

    I love making meringue cookies! Meringues can be very difficult to make if things aren’t just right. It looks like you got it figured out! I might have to try this out when I make my cookies tomorrow! Pinning this!

  13. avatar
    Andie Conn says:
    January 12, 2015

    Great post! It really makes me want to eat dessert… darn you New Year’s resolution!

    • avatar
      Camila says:
      January 16, 2015

      hahahahahaha, sorryyyy!!!! But if you make it I’m sure you will love it!
      XOXO

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