How to Make Italian Meringue

Equipment you will need for this technique:

• Electric mixer
• Sugar thermometer
• Pastry brush

Learn how to make Italian meringue with this step-by-step guide. Italian meringue is perfect for creating smooth buttercream icing and crisp but chewy meringue nests. With a little effort and the right tools, you can master this versatile recipe.

Steps to Make Italian Meringue:

1. Beat the Egg Whites:
   • Using an electric hand mixer, beat four egg whites until they form stiff peaks. The peaks should stand up straight when the whisk is removed.
2. Prepare the Sugar Syrup:
   • In a saucepan, mix 225g (8oz) of sugar with six tablespoons of water. Stir the mixture over medium heat.
   • Use a pastry brush dipped in water to brush any sugar crystals from the sides of the pan into the syrup to prevent graininess.
   • Once the sugar is dissolved, bring the syrup to a fast boil until it reaches 120°C (250°F) using a sugar thermometer.
3. Combine the Syrup and Egg Whites:
   • As soon as the syrup reaches the correct temperature, pour it onto the egg whites in a thin, steady stream while continuing to whisk.
   • Be careful not to pour the hot syrup directly onto the beaters to avoid sticking or splashing.
4. Whisk Until Cool:
   • Continue to whisk the meringue until it has cooled completely. It should be shiny and stiff.
   • Allow the meringue to cool completely before using.
5. Store Properly:
   • Cover the meringue with cling film until ready to use. Italian meringue can be stored in the fridge for up to two days.