This Italian Meringue is a versatile and delicious dessert that can be enjoyed on its own or used as a topping for other desserts such as pies, cakes, or even ice cream. Its light and fluffy texture makes it the perfect addition to any sweet treat.
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Meringue recipe
- It’s incredibly easy to make with just a few simple ingredients.
- The texture is so silky and glossy, it looks like it came straight from a bakery.
- Perfect for decorating or adding flair to a variety of desserts.
- It holds its shape beautifully, making it ideal for piping onto cakes or cupcakes.
There are so many different types of meringue. However, this Italian meringue recipe is one of my go-tos because it's the most stable of the meringues. Which means that it can keep its fluffy and creamy texture and hold up to so many different dessert ideas.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Ingredient notes
- Sugar - Granulated sugar is best for this recipe.
- Water - Use cold water to make the syrup.
- Vinegar - I've found that white vinegar works best for this homemade meringue.
- Egg whites - If you are using whole eggs, save the yolks to make a custard with!
- Lemon juice - Fresh lemon juice will give the best flavor to this recipe.
- Vanilla extract - When it comes to cooking and baking, I like to use pure vanilla extract, even though it is more expensive than imitation.
Adaptable recipe – make it your own!
- Add food coloring to match your dessert theme or to give your meringue a fun, festive look.
- Experiment with extracts beyond vanilla. For a unique twist, try almond, peppermint, or even coconut!
- To increase the flavor of your treats, add a pinch of your favorite spice, like cinnamon or nutmeg.
- Adding a pinch of salt can add a nice balance to the sweetness of this type of meringue.
Before you begin: essential tools
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- small saucepan
- stand mixer with whisk attachment
- candy thermometer
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Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a small saucepan, add in sugar and water. Mix to combine and then leave it. Once the sugar dissolves, keep the pan on medium heat while simmering—no need to mix at this point.
- While the simple syrup is simmering, add the three egg whites to a stand mixer and whisk on high. The eggs need to be whisked until they reach soft peaks. You will know this when the mixture looks kind of foamy.
- Keep cooking the sugar mixture until it reaches 235°F. Shut off the mixer and slowly pour the syrup into the whipped egg white mixture.
- Right away add the remaining ingredients...vinegar, lemon juice, and vanilla extract. Whip until stiff peaks.
Your questions answered: FAQs
Italian meringue is unique and different from Swiss meringue because it uses a hot sugar syrup to cook the egg whites as you whip them. This cooking process creates a more stable and glossy meringue.
While it’s highly recommended to use a thermometer probe to ensure your sugar syrup reaches the precise temperature of 235°F, you can do this without one. You’ll need to keep a close eye on the syrup and look for the soft ball stage.
My notes
- Be patient when pouring the hot syrup into the egg whites. Adding it too quickly can deflate the mixture or cause splashes, which can be dangerous since the syrup is very hot. So, pour it into the whipped whites in a steady stream slowly, and not all at once.
- Whisking the egg whites to just the right stage is crucial. Under-whisked egg whites won't hold the syrup well, and over-whisked ones may collapse during the process.
- Practice makes perfect! If your first attempt doesn’t turn out perfectly, don’t worry. Italian meringue takes a little practice, but the results are well worth it.
- It's important to use a clean bowl when whipping the egg whites in your electric mixer. A dirty bowl could cause the Italian meringue to deflate during the mixing process.
Storage and reheating
Refrigerate - Store in an airtight container in the refrigerator for up to 2 days.
Freeze - You can also freeze Italian meringue! Just transfer it to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before re-whipping and using as desired.
Make Ahead
To make ahead, prepare the meringue as usual and store it properly in an airtight container. When you’re ready to use it, bring it back to room temperature if refrigerated, or thaw it overnight in the refrigerator if frozen. For best results, give it a quick whip with a hand or stand mixer to restore its fluffy texture before using.
How to use your meringue
- Top pies, such as lemon meringue or key lime pie, should have a beautiful, fluffy layer, and a kitchen torch should be used to brown them for a golden finish lightly.
- Pipe decorations onto cakes or cupcakes for an elegant and airy touch.
- Fold it gently into mousses or frozen desserts to add a creamy, light texture.
- Enjoy it simply on its own as a sweet treat or turn it into meringue cookies.
You'll also like
Do you love making your own dessert recipes? Next time, try making this Simple Cream Cheese Frosting or this Marshmallow Buttercream Frosting.
Hope you find this Meringue recipe handy! Let me know in the comments below what is your favorite way to use meringue, I would love to know.- Thanks.
Italian Meringue
Ingredients
- 1 cup sugar
- ½ water
- 3 large egg whites room temperature
- 1 ¼ teaspoon white vinegar
- 3 teaspoons lemon juice
- 1 ½ teaspoons vanilla extract
Instructions
- In a small saucepan, add in sugar and water. Mix to combine and then leave it.
- Once the sugar has melted, keep the pan on medium simmering. No need to mix at this point.
- While the simple syrup is simmering, in a stand mixer add in the 3 egg whites. Whisk on high.
- Back on the stove top, check the temperature of the sugar water. It needs to continue cooking until it reaches 235°F.
- The eggs need to whisk until they reach a soft peak. You will know this when it looks kind of foamy, if you scoop it with a spoon, it should start to flop over but not be a liquid.
- Once the sugar water syrup reaches 235°F degrees, shut off the mixer and slowly pour the syrup into the whipped egg white mixture.
- Right away add the remaining ingredients...vinegar, lemon juice and vanilla extract.
- Whip until stiff peaks.
Nutrition
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