Italian Meringue

Italian Meringue


  • 75 g egg whites
  • 150 g sugar
  • 5 cl water

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams.


  • In a saucepan bring the sugar and the water to a boil, check the temperature using the thermometer.(it is for making the syrup)


  • When the syrup temperature reaches 237 F(114 c) start whipping the 75 g of egg whites.
  • When the syrup temperature reaches 246 F (119 c), reduce the speed of the mixer and start adding it little by little to the whipped egg whites mixture, continue whipping until the bowl becomes cool.(You will get a beautiful Italian meringue).
    note: if you want to color the meringue add the color while whipping.

Italian meringue
Italian Meringue




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