What is Italian meringue?
Italian meringue is made by pouring a hot sugar syrup into whipping egg whites. The heat of the syrup partly cooks the whites, which gives a smooth, glossy, marshmallow-like meringue that is more stable than a simple whipped-white-and-sugar version. Because of that stability, bakers use it for buttercream, mousses, pie toppings, and anything that needs to hold its shape for a while.
Italian vs. French and Swiss meringue
There are three classic methods:
- French meringue: egg whites are whipped while sugar is added gradually. It is the simplest and the lightest, but the least stable and generally not cooked unless baked.
- Swiss meringue: whites and sugar are warmed together over simmering water, then whipped. It is dense and smooth and is often used for buttercream.
- Italian meringue: a cooked sugar syrup is streamed into whipped whites. It is typically the most stable of the three and is often recommended for torched toppings and frostings.
So the main difference between “regular” meringue and Italian meringue is the method: Italian meringue relies on hot syrup rather than raw sugar, which changes both the texture and the stability.
Basic Italian meringue recipe
This is a common ratio of about two parts sugar to one part egg white by weight. Use a heavy saucepan, a stand mixer or a hand mixer with a steady speed, and a digital thermometer.
Ingredients
- 100 g (about 3 large) egg whites
- 200 g (1 cup) granulated sugar
- 60 ml (1/4 cup) water
- Pinch of cream of tartar or a few drops of lemon juice
Method
- Put the sugar and water in a saucepan. Stir just until the sugar is wet, then stop stirring and wipe stray crystals from the sides with a wet pastry brush.
- Heat over medium until the syrup reaches roughly 116 degrees C (240 degrees F). Some recipes go a few degrees higher for a firmer meringue.
- While the syrup heats, start whipping the whites with the cream of tartar or lemon juice to soft peaks.
- With the mixer running on medium speed, pour the syrup slowly in a thin stream down the side of the bowl, avoiding the whisk.
- Increase the speed and whip until the meringue is glossy, thick, and the bowl has cooled to about body temperature. This can take several minutes.
Use a clean, grease-free bowl. Even a trace of yolk or oil can reduce the volume of the whites. A stainless steel saucepan is often recommended because sugar syrup may crystallize more easily in nonstick pans.
Troubleshooting
- Syrup crystallizes: sugar crystals from the pan walls can seed the syrup. Wipe down the sides, avoid stirring once boiling, and use a clean pan.
- Meringue is runny: the syrup may not have been hot enough, or the whites were under-whipped. Keep whipping until it cools and thickens.
- Meringue tastes acidic: too much lemon juice or cream of tartar. Use only a small amount next time.
- Syrup hits the whisk and spatters: pour along the edge of the bowl and keep the stream thin.
Desserts to make with Italian meringue
Italian meringue is adaptable. Common uses include:
- Lemon meringue pie or other meringue pies: spread over the filling and toast with a torch or under a broiler. Our no-bake lemon curd desserts are a quick way to use lemon curd if you want the filling without the pie.
- Baked Alaska: ice cream and cake covered in meringue and briefly browned.
- Semifreddo: meringue folded with whipped cream and flavorings, then frozen.
- Italian buttercream: soft butter beaten into the cooled meringue for a silky frosting that holds up well in warm weather.
- Mousses and cream fillings: folded into whipped cream or chocolate for a lighter texture.
- Meringue cookies and kisses: piped and baked at a low temperature until dry. They contain no flour or dairy, so they fit our parve Passover desserts.
- Macarons: some bakers use Italian meringue as the base for macaron batter.
- Cake toppings: swirled onto cupcakes or layer cakes and lightly torched.
For cakes that pair well with a glossy meringue topping, see our guide to nut torte recipes, and for tarts and cookies in a similar European style, our Swiss pastries overview.
Storage and make-ahead
Italian meringue is best used soon after it is made, while it is still glossy. If you need to hold it, cover it tightly and refrigerate for a short time, then give it a brief whip before using. Many recipes suggest using it the same day or within a day or two, but quality drops over time, and meringue-topped desserts can weep or soften as they sit. Meringue buttercream keeps better in the fridge and can be re-whipped to restore its texture. If you plan to freeze it, test a small amount first, since results vary.
Frequently asked questions
What can I do with Italian meringue?
Use it as a topping for pies and cakes, a base for buttercream, a folded element in semifreddo and mousse, or pipe and bake it into cookies. The sections above list the main options.
What is the most delicious Italian dessert?
That is a matter of taste. Popular answers include tiramisu, panna cotta, cannoli, and gelato. If you like almond flavors, our guide to Italian desserts with amaretti biscuits is a good next read.
Is Italian meringue safe to eat without baking?
The hot syrup heats the whites, and Italian meringue is traditionally considered safer than uncooked meringue. However, heating can be uneven, and people who are pregnant, elderly, or immunocompromised may prefer pasteurized egg whites. Follow local food-safety guidance.
How long will Italian meringue last in the fridge?
It depends on how it is stored and used. Covered and chilled, it is generally best within a day or so, and buttercream made from it lasts longer. Check for off smells or separation, and discard if in doubt.