Italian Meringue
Italian Meringue is a thick, fluffy, marshmallowy meringue that doesn't need to be cooked after it's made. Use it as a frosting or topping for desserts.
Servings: 6 cups
Calories: 106kcal
Equipment
- Kitchen Torch optional, to toast the meringue
Ingredients
- 6 Tablespoons water
- 3/4 cups granulated sugar
- 3 large egg whites see note
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract or other flavoring of your choice
Instructions
- Add 6 Tablespoons water to a small saucepan. Carefully pour 3/4 cups granulated sugar into the center of the saucepan, ensuring that none of it touches the sides of the pot. If using a candy thermometer, attach it to the side of the saucepan now. Turn the heat on high, and carefully stir until the sugar is dissolved and the mixture starts to boil. Once it starts to boil, stop stirring, and keep an eye on the temperature. Cook the mixture until the temperature reaches 240℉.
- While you're waiting for the syrup, add 3 large egg whites and 1/2 teaspoon cream of tartar to the bowl of a stand mixer that is fitted with a whisk attachment. Turn the mixer on medium speed until the egg whites are frothy, then turn the mixer on medium-high speed until the egg whites form soft peaks. Turn the mixer off until the sugar syrup is ready.
- Once the syrup reaches 240°F, turn the mixer back on medium speed and very carefully drizzle the hot syrup into the mixer bowl (try to do this at the very side of the bowl so that the syrup doesn't hit the whisk and get flung everywhere). Once all of the syrup has been added, turn the mixer back up to medium-high speed and continue to mix until the mixture forms stiff peaks. Add 1/2 teaspoon vanilla extract and mix until incorporated, about 30 more seconds. Use as desired as a meringue topping or cake frosting. Refrigerate any leftovers in an airtight container for up to 3 days.
Notes
Crack the eggs and separate them individually, ensuring that no yolk contaminates any of the whites. If you do get yolk into any part of the whites, you will need to discard it or the egg whites will not whip properly. Also ensure that all of your dishes and cooking tools are completely free from any greasy residue.
Nutrition
Calories: 106kcal | Carbohydrates: 25g | Protein: 2g | Fat: 0.1g | Sodium: 29mg | Potassium: 69mg | Sugar: 25g | Calcium: 2mg | Iron: 0.04mg
