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Meringue Italienne/Italian Meringue
Recipe type: Meringue
Cuisine: French
  • 6 egg whites (about ¾ cup)
  • 1¾ cups sugar
  • 1 tsp. vanilla
  • 1 cup water
  1. Have the whites at room temperature and bowl free of grease.
  2. Beat whites until half stiff, preferably by hand with a wire whisk and in copper bowl.
  3. Add a little bit of the sugar and the vanilla.
  4. Beat until very stiff and glossy.
  5. Blend in the rest of the sugar with a rubber spatula.
  6. In the meantime, preferably in a copper pan, cook the sugar with 1 cup water until the soft ball stage or 236 degrees on a candy thermometer.
  7. Pour this syrup immediately into the whites, beating constantly until cool.
  8. Meringue Italiene can be made several hours ahead and kept in the refrigerator for several days.