Dish

Italian Meringue

Italian meringue is made by whisking egg whites until they form stiff peaks, then gradually adding hot sugar syrup and continuing to whisk until the mixture is glossy and smooth. The mixture is then piped or spooned onto a baking sheet and baked in a low-temperature oven until it is crisp and dry. Italian meringue can be served on its own or used as a base for other desserts, such as lemon meringue pie or baked Alaska.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert

Origins and history

Italian meringue is believed to have originated in Italy in the 17th century. It was later popularized in France by the famous chef Marie-Antoine Carême.

Dietary considerations

Suitable for: ['Vegetarians', 'Gluten-free', 'Dairy-free'].

Variations

There are many variations of Italian meringue, including adding flavorings such as vanilla or lemon zest. Some recipes also call for the addition of cream of tartar or vinegar to stabilize the egg whites.

Presentation and garnishing

To make Italian meringue, it is important to use clean, dry equipment and to whisk the egg whites until they are stiff and glossy. It is also important to add the hot sugar syrup slowly and to continue whisking until the mixture is cool. Italian meringue can be presented on a platter or in a decorative box. It can also be piped into shapes, such as kisses or nests, and used to decorate other desserts.

Tips & Tricks

Italian meringue can be tricky to make, so it's important to follow the recipe carefully. It's also important to make sure that the sugar syrup is hot when it's added to the egg whites, as this helps to stabilize the mixture.

Side-dishes

Italian meringue is usually served on its own, but it can be paired with fresh fruit, such as strawberries or raspberries. It can also be used as a base for other desserts, such as lemon meringue pie or baked Alaska.