Basic Italian Meringue
Recipe GLPR0bb17639040663
A classic Italian meringue made by whipping room-temperature egg whites while a hot sugar syrup is slowly drizzled in, creating a silky, stable meringue perfect for topping desserts, pavlovas, or using as a base for buttercream. The hot sugar cooks the egg whites to a safe temperature while achieving a glossy, marshmallow-like texture.
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Ingredients
1 cup granulated sugar
1/2 cup water
4 room-temperature egg whites from fresh eggs
1/2 teaspoon cream of tartar (or juice from 1 lemon, or 1/2 lemon)
Directions
Combine sugar and water in a small saucepan. Place over medium-high heat and stir until the sugar dissolves completely. Once the mixture comes to a boil, stop stirring and let it cook without disturbing until it reaches 240°F (soft-ball stage), about 5–7 minutes. Do not allow the temperature to exceed 250°F.
While the sugar syrup is heating, place the room-temperature egg whites in a clean, grease-free bowl. Add the cream of tartar (or lemon juice/lemon zest if using as the acid alternative).
Using an electric mixer on medium-high speed, beat the egg whites until stiff, glossy peaks form—this takes approximately 3–4 minutes. The mixture should be thick and hold its shape firmly.
As soon as the sugar syrup reaches 240°F, reduce the mixer speed to medium-low. Slowly drizzle the hot syrup into the whipped egg whites in a thin, steady stream while continuing to beat. This slow addition is critical to ensure the heat cooks the egg whites safely while incorporating the syrup evenly.
Once all the syrup has been added, increase the mixer speed back to high and continue beating for 1–2 minutes until the meringue cools slightly, becomes glossy, and reaches the desired consistency. The residual heat from the hot syrup will have heated the egg whites to a safe temperature of at least 160°F.
Use the Italian meringue immediately as a topping, filling, or base for buttercream, or transfer to an airtight container and refrigerate for up to 2 days.
