This Italian Meringue is thick and creamy and has an amazing flavor and is the perfect topping for a variety of pies, cakes, and desserts.
Now, what will you use this Italian Meringue on,
oh, I have these two recipes to get your stated…
this meringue is so creamy and delicious and far different than the foamy type that is typically on lemon meringue pie and such.
This is a meringue…like no other, the texture and taste is something I wish I knew about years ago, it’s so good you’ll want to eat it off a spoon!
There are a few types of meringue, and each brings a little something different. Here we will focus on Italian Meringue, which is a little softer in nature, and creamier.
Looking into the history of this sweet treat offers differing ideas and histories on where it came from. It is said a Swiss pastry chef invented the dessert in Meiringen. And then there’s the story that this cloudy bite comes from England in 1604. The Polish are not to be left out and share in the mystery, as it was invented by a chef for King Stanislas I Leszcynski.
Whatever the real truth is, I do know that it’s delicious, and depending on how you make them can be crispy and hard, or offer a softer, pillowy texture.
If I had my choice I would only make this meringue after trying others…
I hear a lot of people say they feel intimidated by meringue, with my easy step by step instructions, you’ll feel at ease and be making this dessert topping like a pro.
Italian meringue is made best right before you plan to use it. It’s sensitive to temperature changes, so making it ahead of time is not advised.
You’ll need a small saucepan, where you’ll combine the sugar and water, bringing the mix to a boil. Continue to watch and stir.
When your sugar thermometer reads 210°, you’ll prepare your eggs – continuing to keep a good eye on your sugar/water mix.
Crack and separate your egg whites from the yolks. You can use a tool specifically for this, the eggshells themselves, or just your hands. Discard Yolks.
Place the egg whites in the bowl of a mixer. Starting on low, begin to whip the egg whites increasing the speed to medium. They will begin to look fluffy, once this happens increase speed to high until the egg whites form a stiff peak. To test this, if you raise your whisk, the egg white mixture will create stiff peaks that do not fall.
Switching gears again, your sugar mixture should register 240° when tested. When the sugar syrup is ready, with the mixer on medium-low speed drizzle the syrup in the eggs in a thin steady stream. YOU MUST GO SLOW. This is vital, your sugar mix will be hot and can burn you quickly. The other reason is if you pour the hot sugar on the eggs too quickly, you’ll ruin your meringue. You’ll also want to pour the liquid sugar away from the sides of the bowl as it won’t mix well.
Continue mixing until all the syrup is added.
Next, increase the speed and whip on high until the mixture cools to room temperature. This can take 5 minutes or so. It will have firm peaks (not stiff) it will flop a little at the ends when the beater is pulled out of the meringue.
The hard part is over, and the delicious part begins!
Place the meringue on a completely cooled cake, or pie.
You can swirl the meringue with the back of a spoon in sweeping motions to create hills and valleys that will allow the toasting to look dimensional.
If using it for a cake, I like to apply graham cracker crumbs to the sides. To do this, mix the graham cracker crumbs with the butter until well blended.
Apply the graham cracker crumbs around the perimeter of the cake, I scoop them into my hand and press them gently onto the sides of the cake.
Toast the meringue with a kitchen torch, waving it over the meringue until it’s golden, or under a high broiler for a couple of minutes. If using the broiler, be sure to keep an eye on it, it’ll only take about 3 minutes.
Could this meringue recipe be used for meringue cookies?
I haven’t used it for baked meringue cookies yet, but here are two of my meringue cookie recipes if you want to try these raspberry Rose Meringue Cookies, and these Mint Chocolate Chip Meringue Cookies, they were my absolute favorite when I was young and they taste exactly like my great aunt would make.
you’d like plain meringue cookies simply leave out the food coloring and the raspberry flavoring or add flavors of your own!
I don’t have a thermometer; how can I tell if my sugar is ready?
I do encourage getting a thermometer, THIS is the one I use and it reads the temperature instantly, there are alternate ways to check the temperature Clicking here will take you to an article all about that!
How should I brown my meringue?
I like using a kitchen torch, but you can also put it under the broiler to toast. Keep a careful eye on meringue it toasts very quickly, either method will only take 2-3 minutes.
Oh, this meringue is perfect for all your s’ more treats, this S’ more Cake is just wonderful, a simple single-layer chocolate cake topped with Italian Meringue and then graham cracker crumbs on the sides, then toasted, it’s just perfect in every way!
- ¾ cup granulated sugar
- ¼ cup water
- 2 egg whites, from large eggs
- ⅓ cup graham cracker crumbs
- 1 tablespoon butter, melted
- Begin making the meringue when you are about to use it, not ahead of time for best results.
- In a small saucepan bring the sugar and water to a boil until it reaches 240°.
- Just before the frosting reaches 240° ( I start when it's at about 210°)
- Place egg white s in the bowl of a mixer and begin on low and start to whip the egg whites increasing the speed to medium when they are fluffy and then onto high speed until the egg whites form a stiff peak.
- When the sugar syrup is ready, with the mixer on medium-low speed drizzle the syrup in the eggs in a thin steady stream carefully (boiling sugar is very hot) try to keep the syrup in a steady stream without it touching the mixer or the sides of the bowl as it won't mix in well,
- Continue mixing until all the syrup is added.
- Then increase the speed and whip on high until the mixture cools to room temperature, it takes at least 5 minutes. It will be at firm peaks (not stiff) it will flop a little at the ends when the beater is pulled out of the meringue.
- Place the meringue on the completely cooled cake.
- Swirl the meringue with the back of a spoon in swooping motions to create hills and valleys that will allow the toasting to look really dimensional.
- Mix the graham cracker crumbs with the butter until well blended.
- Apply the graham cracker crumbs around the perimeter of the cake, I scoop them into my hand and press them onto the sides of the cake.