Classic Italian Meringue

With its sweet flavor, silky texture, and ability to be torched like a campfire marshmallow, this Italian Meringue is everything a sweets-lover could ever want.











  • 4 egg whites
  • 8 ounces granulated sugar
  • 4 ounces water
  • Instructions

    1. Separate 4 eggs so that the whites have no yolk in them whatsoever.
    2. Add them to the mixing bowl in your stand mixer, fitted with the whip attachment.
    3. Begin whipping on the lowest speed setting.
    4. While whipping, add the sugar and water to a small saucepot and stir to dissolve the sugar.
    5. Heat the sugar/water mixture over medium-high heat and bring to a steady simmer. Once simmering, adjust heat to achieve a consistent steady simmer.
    6. Continue to cook the syrup until you reach 235 F on a candy thermometer (about 6 minutes).
    7. Adjust the speed of your mixer, with the egg whites in it, to medium speed and continue to whip the egg whites until they reach soft peaks.
    8. Once the syrup has reached 235 F, remove from the stove, and, with the mixer running at a medium speed, slowly add the cooked syrup in a thin stream to the egg whites until all the syrup is incorporated.
    9. Continue to mix the egg whites on a low speed until they become stiff and glossy and the bottom of the mixing bowl is room temperature. (When you add the syrup to the mixing bowl, the bowl will become hot. Keep whipping the egg whites on a low speed until the bowl has cooled back down to room temperature, about 10 minutes.)
    10. Once cooled, remove the meringue from the bowl using a rubber spatula and use accordingly.

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