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Freeby jimmy

Italian Meringue

The most stable meringue: a sugar syrup at 118°C poured over whipped egg whites. An essential base for macarons, mousses, and buttercreams.

Steps

2 sections · 5 steps· preview: 1 of 5
01Cook the syrup1 step
1.

Cook the sugar syrup

Pour the water then the sugar into the saucepan. Drop in a probe and bring to a boil over medium-high heat (8/10) without stirring. Watch until 118°C.

02Whip the meringue4 steps
1.

Whip the whites

Start the mixer at high speed (8/10) when the syrup reaches 114°C. Whisk until the whites are nice and foamy.

2.

Pour the syrup over the whites

At 118°C, pour the syrup very slowly in a thin stream between the bowl wall and the whisk.

3.

Cool the meringue

Once the syrup is fully poured, crank the mixer back up to high speed (9/10) for about 2 minutes. Then drop it back to 4/10 for 2 minutes.

4.

Check the bird's beak

Stop the mixer and lift the whisk. Look at the shape of the meringue hanging from the end.

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Jjimmy
Prep15 min
Cook5 min
Servings250
Start the recipe

Preview of the first 1 steps in guided mode

Recipe

  • 150gCaster sugar
  • 55gEgg whites
  • 45gWater

Recipe

  • Saucepan
  • Thermometer
  • Scale
  • Stand mixer