Italian Meringue

Posted June 10, 2012 by Marc Gottlieb
Boiled sugar makes this meringue creamy and dense, able to withstand the direct heat of caramelization.

Posted in : Cuisines :



  • 400 mililiters water
  • 100 1451s
  • 2 egg whites
  • 2 pinches separated


  1. Put the sugar, water and one pinch of citric acid into a small saucepan.
  2. Cook the sugar until the thermometer registers 102°C-106°C (215°F-222°F).
  3. Beat the egg whites on medium with a pinch of citric acid in a mixer until foamy.
  4. Pour the cooked sugar in a thin thread into the egg whites while continuing beating them at medium speed.
  5. Increase the mixer to maximum speed until stiff peaks form at the edge of the bowl.