How to Make Italian Meringue

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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!

22 Comments at How to Make Italian Meringue

  1. Camila

    Hi, I’ve made this several times and I have 1 problem. Every tine I make it and frost my cakes the nerengue only lasts 24 hrs before it starts to deflate/ melt. Is that typical of every merengue or am I doing something wrong?

    1. Camila

      Hi Janiel,
      Thank you for your feedback. I don’t think that’s normal. Not sure if you are doing something wrong either because, of course, I can’t see you making it. When I’ve made it, it has lasted over 2 days (but because the dessert is gone).
      Just a few thoughts:
      Maybe the syrup is not reaching the ideal stage and is too thin when you incorporate it to the meringue. The syrup should be getting thick but still transparent, it can start getting amber color.
      Maybe the eggs are not getting to the hard peaks point.
      Or maybe the proportions are uneven.
      That’s all I can think of that could be messing up with the meringue. What you describe is what used to happen to me when I was making it only with egg whites and sugar. I was lucky if it lasted 24 hours.

      Let me know if any of this ring a bell or if it helps. I truly hope you get it right, it’s so delicious!!!

      Hugs

  2. Camila

    Can you tell me how to make this recipe bigger by about half?

    1. Camila

      Hi Sarnya,
      To be honest I have never done it myself but taking a good look at the ingredients proportions it seems to be pretty straightforward. With Meringues, it is usually trial and error. I messed a couple batches before I got it right so this being said, remember this when trying increasing amounts.
      I would set ingredients at:
      3 egg whites
      1 1/2 cup of sugar
      3/4 cup of water
      1 1/2 tbsp of Icing sugar {optional}

      For the simple syrup, it would be 1 cup sugar with the water. Follow directions the same.
      Hope this helps and that I didn’t get it wrong.
      Hugs!

  3. Camila

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

    1. Camila

      Pronto madre, prontoooo!!!! hi hi hi

  4. Camila

    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 ?

    1. Camila

      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

  5. Camila

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

  6. Camila

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

  7. Camila

    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?

  8. Camila

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

  9. Camila

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

    1. Camila

      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

  10. Camila

    5 stars
    Beautiful meringue looks like divinity candy.

  11. Camila

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

    #sitsblogging

  12. Camila

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

  13. Camila

    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!

    1. Camila

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

  14. Camila

    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!

  15. Camila

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

    1. Camila

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

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