Today I’m going to run you through creating Italian Meringue. It’s a light, sweet tasting treat that can be whipped up in minutes and doesn’t require cooking in an oven. This meringue differs in texture to the French meringue that you can bake until hard.
Uses for Italian Meringue
- This meringue is so good when slapped on top of ice cream. It looks and tastes amazing. In Melbourne I’ve noticed some Italian gelato stores offer this as an optional extra with their gelato.
- Italian meringue has another use. It can be added to sorbet to give it a slightly creamier texture. It acts as a stabiliser and reduces that icy texture that sorbet can sometimes have.
- Because meringue holds its shape so well, it is often used in pastry cooking to give certain cakes structure.
- Next time you bake a lemon meringue pie, top with loads of this meringue. It’s a wonderful looking dessert.
Once you make this meringue, you’ll then just need some ice cream to add this too. To get you started, I recommend checking out my favourite 60 ice cream recipes that can easily be made at home.
Italian Meringue Recipe
To make this recipe you’ll need
- 80g water
- 250g caster sugar
- 100g egg white
- Attach a sugar thermometer to the side of your saucepan. Avoid letting the bottom of the thermometer touch the saucepan.
- Add water to a saucepan then slowly add the sugar. Don’t let the water splash up onto the side of the saucepan.
- Heat the mixture slowly until it reaches 114C degrees then beat egg whites on a high speed as the mixture continues heating.
- Once the syrup reaches 121 degrees remove from heat. Allow the syrup to settle for a few seconds then slowly start pouring into the egg white while beating.
- Continue beating until the mixture has cooled.
The end product should look something like the pictures with stiff peaks forming. This meringue will stay doesn’t require cooking and will not deflate for days. You can keep it in the fridge for later use.