Italian Meringue – a delicious recipe with egg whites, sugar, water, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the egg whites in the bowl of a stand mixer with the wire whisk attached. Make sure the bowl is dry and clean.
2
In a small saucepan with a candy thermometer attached, heat the sugar and water to 210u00b0.
3
Turn on the stand mixer to speed 3 (medium low) and start whipping the egg whites.
4
When the egg whites are almost at soft peaks, add the pinch of salt.
5
Continue to heat the sugar and water to 240u00b0 - this is soft ball stage.
6
With the mixer STILL ON, carefully pour the hot sugar liquid into the beating egg whites. GO SLOW and be consistent - a slow steady stream.
7
After all of the sugar mixture is added, increase the speed of the mixer to about 4 (medium high) and beat until the bowl is cool to the touch. This could take anywhere from 5 to 10 minute.
8
Scrape the meringue onto the pie or pies quickly. Once the meringue sets up, it becomes hard to work with. If this happens, just put it back into the mixer and whip until stiff peaks form again.
505
kcal
Calories
15
g
Fat
77
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 6 large egg whites, 1 1/2 cups sugar, 1/2 cup water, 1 pinch salt.
Yes, Italian Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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