Italian meringue
A stable, glossy meringue made by pouring hot sugar syrup into whipping egg whites, which cooks them and gives a very firm, smooth foam.
- Techniques and preparation methods
The sugar syrup is boiled to the soft-ball stage, about 240 to 245°F (115 to 118°C), then streamed into egg whites already whipped to soft peaks while the mixer runs. The meringue is then beaten until it is thick, glossy and cooled to room temperature.
Italian meringue is the most stable of the three classic meringues, alongside French and Swiss. It holds its shape well for topping pies and tarts, can be torched, and is the base of Italian meringue buttercream, many mousses and some macarons.
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