Italian meringue

For many patisserie recipes you need a meringue.

Personally I really like Italian Meringue. The advantage of this one is that it keeps very well in the refrigerator, so do not hesitate to prepare it in advance.

You need a robot with whisk attachment and a cooking thermometer.


  • 30 g of water
  • 150 g caster sugar
  • 90 g egg whites

Mix the water with the sugar in a saucepan.

Weigh the egg whites into the mixer’s bowl.

Start cooking the syrup.

When it reaches 100 ° C, start beating egg whites on a fast setting of your mixer.

Heat the sugar syrup up to 121 °C.

Slow down the speed of the mixer and slowly pour the sugar syrup into the mixing bowl.

Speed up the mixer again and beat until the meringue reaches room temperature.

Use the Meringue either in a piping bag or more rustically just use a spoon.

I use it as topping for my Clementine Trifle or the Rustic Redcurrant Meringue Cake or divers other cakes.

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