Italian Meringue
Italian Meringue is a smooth, glossy and very stable type of meringue. Unlike French meringue, this Italian one does not involve the use of raw egg whites which makes it safer and more appealing.
Servings: 4 cups
Calories: 212kcal
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
Calories: 212kcal | Carbohydrates: 51g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.003g | Sodium: 38mg | Potassium: 44mg | Fiber: 0.01g | Sugar: 51g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.05mg