June 13, 2019
Over in the Bakestarters’ blog, we’ve talked about the different types of meringues, the French meringue, and its Swiss counterpart. The Italian meringue, which I’m going to be touching on today, is considered to be the most stable of all meringues, making it suitable for baked Alaskas or as a base for mousses. However, I would consider it to be the most complicated meringue to whip up.
Meringue in itself refers to a whipped egg white and sugar mixture baked to a crisp. Of course, sometimes instead of baking it, you may use the whipped mixture as a base for buttercream or mousses.
The Italian meringue is a method of preparing meringue that involves cooking a sugar syrup (really hot!), and whipping it into egg whites till stiff peaks. This results in the most stable meringue, and it also means that it’s safe to eat as it is.
While it’s optional, adding an acid such as lemon juice or cream of tartar can help the meringue to stabilise better. As mentioned, Italian meringue is one of the most complicated to whip up as you’ll have to cook a sugar syrup while your egg whites are getting beaten. Therefore, I would recommend you to use a stand mixer when making Italian meringue!
Besides a stand mixer, you’ll also need a kitchen thermometer to measure the temperature of the sugar syrup. You won’t be able to use your fingers like the Swiss meringue as the sugar syrup is very, very hot!
Ready to try it out? Here’s a simple, basic recipe for Italian meringue.
4 large egg whites (~140g)
280g granulated sugar
1/2 teaspoon of cream of tartar (optional)
For more tips on making meringues, visit our article on the three different types of meringues.
January 27, 2021
Hi Caroline! Yes, you can use Italian meringue instead of raw whipped egg whites in a tiramisu.
January 26, 2021
Thanks for the tips. Can I use this as a subsitute for the whipped egg whites in a tiramisu recipe?
December 10, 2020
Hi Elizabeth! If you’re referring to using the Italian meringue to frost your cake, yes, it’s totally possible. Just make sure to whip until it turns opaque white, which means the eggs are cooked and safe to eat.
For a prettier look, torch the top of your meringue! You can also beat in some butter to make Italian Meringue Buttercream, a delicious frosting that works well for decorating and frosting.
Can I use this to cream a cake as it is
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The Bakestarters blog features tips and lessons to baking in Singapore, along with useful tips when using our signature baking kits.
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