Learn how to make this delicious Italian Meringue that is light on sweetness but has a wonderful hold. It creates wonderful drama for decorating cakes, cupcakes and pies. So how will you use it today?
Did you always want to know how to make Italian Meringue? Well, I have got you covered. Italian meringue is one of the most stable and reliable meringues to make. Some recipes are way too sweet but this recipe has the perfect balance of sweet and creamy.
Try these fun recipes that celebrate meringue:
Number one on the list is my Homemade Lemon Meringue Pie, you must give it a go. My Key Lime Pie Recipe is also delicious and use a biscuit base instead of a pastry one.
Videography and photography taken by Sarah Henderson.
INGREDIENT TIPS FOR THE ITALIAN MERINGUE:
- Eggs: I use small, size 6 eggs for this recipe. If you have larger ones, no worries, add 2 - 3 tablespoon of extra caster to the mixture and it will perfectly.
- Cream of tartar: This helps stabilise the meringue but if you don't have any it can still work.
- Sugar: Make sure caster sugar is used in this recipe as it dissolved faster in to the syrup and results in a smoother meringe
Expert Tips for Italian Meringue:
There are three types of meringue. If you are a beginner baker, Italian Meringue may seem a bit overwhelming. Choose which one suits you best.
The French meringue starts by whipping the kahu hēki (egg whites) while slowly adding in huka one (caster sugar) with no heat used. It is a great recipe for beginners.
The Swiss meringue recipe heats egg whites and caster sugar in a bowl sitting over a pot of simmering water. This dissolves the sugar and partially cooks the egg whites. The mixture is removed from the heat and whipped until stiff peaks appear. This also creates a reliable and sturdy merenge (meringue).
The Italian Meringue process begins by whipping kahu hēki (egg whites) in to medium to stiff peaks. A sugar syrup is heated until it reaches 116 degrees celsius and is poured in to the whipped egg whites. Continue to whip and eventually a super stiff meringue forms. Although it is more technical, the Merenge Itariana (Italian Meringue) is the strongest out of the three.
I prefer using a hand mixer for meringue because I find they maintain small bubbles in the mixture resulting in a smooth meringue. Stand mixtures can pump too much air in and often result in bubbly, weird textured meringue.
If you are using a stand mixer, keep the speed to low - medium especially at the start when the meringue is starting to stabilise.
STEP BY STEP INSTRUCTIONS FOR THE LEMON MERINGUE PIE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Whip the Egg Whites and Sugar:
To a medium, heat proof bowl, add the kahu hēki (egg whites) and kirīmi tāta (cream of tartar).
Using a hand mixer, whip the mixture on medium speed until you have medium peaks.
Once that point has been reached, leave the bowl to the side.
2. Make the Sugar Syrup for the Italian Meringue:
To a medium pot add the huka one (caster sugar) and wai (water).
Set over medium to high heat and bring the mixture to a boil. If you are using a thermometer, heat until the mixture reaches 116 degrees.
If you are eyeballing it, watch how the sugar syrup begins to boil with small, fast bubbles. After a few minutes, it will start to change to thicker and slower bubbles, this is when it is ready to remove from the heat.
3. Combine the Sugar Syrup and Meringue:
Remove the pot from the heat and begin whipping the egg whites again on medium speed.
Continue to whip as you slowly drizzle the sugar syrup in.
Once all the syrup is in the meringue, continue to whip until you have a thick, glossy meringue with stiff peaks like this photo shows. This will take around 3 -4 minutes.
Use the Italian Meringue as you wish:
The merenge (meringue) is ready to use immediately.
Decorate your favourite cakes, pies or cupcakes.
Once decorated, store in the fridge for up to 12 hours – 24 hours depending on your meringue.
After that, the meringue will start to loose its structure and can start to weep.
Check out some more
Techniques
Little tips and tricks that add a touch of pizzaz.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Italian Meringue - Merenge Italiana
Equipment
- 1 x Hand Beater
Ingredients
Italian Meringue - Merenge Itariana
- 3 kahu hēki (eggs whites, size 6)
- ½ teaspoon kirīmi tāta (cream of tartar)
- ¾ C (155 g) huka one (caster sugar)
- ¼ C (60 ml) wai (water)
Instructions
A note Before Beginning:
- I prefer using a hand mixer for meringue because I find they keep the air bubbles in the mixture small and fine. Most stand mixtures pump too much air in and often result in bubbly, weird textured meringue. If you are using a stand mixer, keep the speed to low - medium especially at the start when the meringue is starting to stabilise.
Whip the Egg Whites and Sugar:
- To a medium, heat proof bowl, add the kahu hēki (egg whites) and kirīmi tāta (cream of tartar). Using a hand mixer, whip the mixture on medium speed until you have medium peaks. Once that point has been reached, leave the bowl to the side.
Make the Sugar Syrup:
- To a medium pot add the huka one (caster sugar) and wai (water). Set over medium - high heat and bring the mixture to a boil. If you are using a thermometer, heat until the mixture reaches 116 degrees.
- If you are eyeballing it, watch how the sugar syrup begins to boil with small, fast bubbles. After a few minutes, it will start to change to thicker and slower bubbles, this is when it is ready to remove from the heat.
Combine the Sugar Syrup and Meringue:
- Remove the pot from the heat and begin whipping the egg whites again on medium speed. Continue to whip as you slowly drizzle the sugar syrup in. Once all the syrup is in the meringue, continue to whip until you have a thick, glossy meringue. This will take around 3 -4 minutes.
Use as you wish:
- This is ready to use immediately. Decorate your favourite cakes, pies or cupcakes. Once decorated, store in the fridge for up to 12 hours - 24 hours depending on your meringue.After that, the meringue will start to loose its structure and can start to weep.
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