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Italian meringue
Photo: Mike Lehmann, Mike Switzerland 12:44, 27 January 2007 (UTC), Wikimedia Commons, CC BY-SA 3.0 (cropped)

Pastry · Recipe No. 1038

Italian Meringue

Italian Meringue made with caster sugar, egg white and vanilla essence. The recipe serves 8; change the portions and units below and the amounts update.

  • Serves 8

Method

  1. Heat sugar and water over low heat until dissolved. Bring to boil.

  2. Boil without stirring until hard boil stage: 120ºC/248ºF on sugar thermometer.

  3. Meanwhile beat the egg whites until stiff.

  4. Gradually add syrup pouring directly into the eggwhites and not onto the side of the bowl - beating constantly.

  5. Beat until the meringue has cooled completely.

  6. Beat in the Vanilla Essence.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • This meringue is easily made using an electric mixers: Satrt beating slowly speed up as the mixture stiffens?
  • Take care as syrup is very hot!!!

Shopping list for 8 portions

Dairy & eggs

Baking

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Italian Meringue”.