How to Make Traditional Italian Meringue

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

First, Start beating the egg whites and cream of tartar on a stand mixer at medium-high speed. Make sure the bowl is dry and clean.

While beating the egg whites, 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 the water evaporate. stir 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 a candy thermometer (the ideal temperature for the syrup is 113°C/235°F, higher than that it enters the hard candy stage and you don’t want that) but since I don’t have that thermometer, I use other techniques below:

Keep whipping. 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 when I don’t have a thermometer handy.

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.

closeup of sugar drop

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 a tbsp. of icing sugar and beat for about 2 more minutes.

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