How to make your Italian meringue

To make Italian meringue, you must start by making a sugar syrup. You do this by putting sugar and a little water into a saucepan and boiling it until it reaches a temperature of 116 degrees – remember to use a thermometer for an accurate result. While the sugar syrup is boiling, whisk the egg whites until stiff at a low speed. Once the syrup is ready, pour it slowly into the egg white foam in a thin stream while continuing to whisk. Afterward, whisk for another 10–15 minutes at a higher speed to achieve the right consistency.

Adding flavor and color

With Italian meringue, you can add both solid and liquid flavor and color. If you are using liquid substances, e.g., food coloring, it should be added while you are boiling the sugar syrup. Solid flavor and/or color can be added after the meringue has finished whipping.

Italian meringue is well-suited for:

Italian meringue works very well for chocolate-coated marshmallow treats and for general topping/decorating of cakes, as it is a very stable and durable meringue foam.

Italian meringue is less suitable for:

We do not recommend using Italian meringue for baking, as it does not hold its shape well when put in the oven.