Recipe
Italian Meringue
Italian meringue is the most stable meringue you can make for raw, baked or toasted meringue. This delicious meringue recipe will hold its shape for days and tastes wonderful!
Time: 30 minutes 
Yield: 7 dl*Udstyr
- Candy thermometer
Ingredients
Italian meringue:
- 120 g egg whites .
- 300 g sugar
- 120 ml water
- 1-2 tsp vanilla (optional)
Instructions
- Start by placing the egg whites in a large bowl and whisking them with a hand mixer or stand mixer with whisk attachment until they form stiff peaks.120 g egg whites
- In a medium saucepan, combine sugar and water. Heat the mixture over low heat, stirring with a wooden spoon until the sugar has completely dissolved.300 g sugar, 120 ml water
- Once the sugar is melted, increase the heat to medium-high and bring the mixture to a boil. Let it cook until it reaches 116 °C (240 °F), measured with a candy thermometer. Remove the saucepan from the heat immediately.
- Slowly pour the sugar syrup into the whipped egg whites, a little at a time, while continuing to whisk. It's crucial to add the sugar syrup slowly; otherwise, it can cook the egg whites and result in scrambled eggs! Keep whisking until all the sugar syrup is fully incorporated into the egg whites.
- If desired, add vanilla and whisk until evenly distributed.1-2 tsp vanilla
- Now, your meringue is ready to use as is, or you can torch it or bake it for a fancy finish!
Notes
*1 batch of this recipe makes approx. 7 dl (3 cups) Italian meringue.