Italian meringue

Italian meringue, which is cooked, can be used as a garnish as the egg whites have been cooked. Italian meringue is often used to garnish baked cakes and ice cream desserts. It is also an essential part of parfait.

Recipe for 600 grams.

Italian meringue

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egg whites

As needed


lemon juice

Preparation method

  • Heat the water and the sugar to 121°C.
  • Degrease a bowl with a little lemon juice.
  • Start beating the egg whites when the sugar syrup reaches 110°C.
  • Remove the sugar syrup from the heat when it reaches exactly 121°C.
  • Slowly pour the sugar syrup into the egg whites while beating continuously.
  • Continue beating the meringue until cold. This will take approximately fifteen minutes.
  • Use a piping bag to pipe the meringue on to the component you wish to garnish.

Serving suggestions

  • As decoration on cakes or pastries, then toasted with a kitchen blowtorch.
  • As a meringue layer for a baked Alaska. 
  • As a basis for a buttercream. 

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