How to Make Italian Meringue

I used Italian Meringue for another recipe I was making and let me tell you – this Italian Meringue turned out to be the best I’ve ever made. So, I had to share it with you!

I’ve seen so many Italian meringue recipes and I’ve tried so many of them 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 The easy way

Italian Meringue

Meringue has always been a challenge for me.

When I was a teen I used to make a lot of desserts, mostly pies and 3 leches cakes, I always had a hard time with the 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!

Italian Meringue Recipe

  • 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.
  • While beating the egg whites I prepared the syrup.
  • In 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. 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 below:
  • 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
  • When you added all the syrup, let it beat for about 5 more minutes or until it cools again.
  • Lastly and optionally if you want the Italian meringue a bit thicker add in the tbsp. of icing sugar and beat for about 2 more minutes.

 

 

Uses for Italian Meringue Frosting

You can use this Meringue to frost angel cakes, Cupcakes, Lemon/Lime pies or even eat the whole batch with a spoon like my mom does LOL!

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

 

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

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

How to make Italian Meringue

How to Make an Awesome Italian Meringue #recipe #italianmeringue #yummyrecipe
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How to Make Traditional Italian Meringue

It’s creamy, fluffy and airy, sweet enough and so beautifully white! You will love this.

Course Dessert
Cuisine Italian
Keyword frosting, italian meringue, meringue
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 servings
Author Camila @ TitiCrafty.com

Ingredients

  • 2 egg whites
  • 1 cup of sugar
  • 1/2 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 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.
  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 1/4 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!

How to Make an Awesome Italian Meringue

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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My name is Camila Rojas but everyone call me Cami. I'm a mommy, blogger, baker, do it yourselfer, crafter and graphic designer. Owner and founder of The Crafting Nook {formerly TitiCrafty} and TCN Design Studio: web design for bloggers. Join me on my crazy adventures!

20 Comments at How to Make Italian Meringue

  1. Camila