Italian Meringue – Merenge Itariana
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. We start the process by swhipping kahu hēki (egg whites) and kirīmi tāta (cream of tartar) in to medium peaks. To create the sugar syrup, add huka one (caster sugar) and wai (water) in to pot. Bring this mixture to a boil on the stove until it reaches 116 degrees celsius. Carefully pour the sugar syrup in to the kahu hēki (egg whites) as you continue to whip. Once it reaches a super thick and glossy consistency, it is ready to use!
Italian meringue is favourite meringue to use. Hot sugar syrup however can be scary to work with and I get that. Kaua e āwangawanga (do not worry), follow the video and recipe and I know you will have success.
You can see in the first image on this page that I use this recipe to decorate my Smore’s Cheesecake. I love how the peaks of meringue look like flames. Once toasted with a chef’s torch, they look like a toasty campfire. I also use this recipe on top of my Lemon Meringue Pie. This pie was created for my Whānaukai Cookbook. I will upload this recipe to the website over the next month.
Do you want to start with a basic meringue? For a beginner I would recommend trying my French Meringue recipe. For an intermediate baker, I would recommend my Swiss Meringue recipe. All of these techniques only differ in the way that we work with the sugar, that is it! Let me know which recipe is your favourite!
Italian Meringue – Merenge Italiana
Ingredients
Italian Meringue – Merenge Itariana
- 3 kahu hēki (eggs whites, size 6)
- ½ tsp kirīmi tāta (cream of tartar)
- ¾ C (156 g) huka one (caster sugar)
- ¼ C (60 ml) wai (water)
Instructions
Italian Meringue – Merenge Itariana
- Note: I prefer using a hand mixer for meringue because I find they keep the air bubbles in to the mixture small and fine. I find that 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 medium.
- 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.
- 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.
- 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 is ready to use immediately. Decorate your favourite cakes, pies or cupcakes. Once decorated, store in the fridge for up to 24 hours. After that, the meringue will start to loose its structure.
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