Italian Meringue

Italian Meringue

The perfect Italian Meringue!! This works really well on top of a layer of sponge and ice cream and then just glazed with a blow torch for a perfect finish.
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Servings 4


  • 80 ml cold water
  • 360 g caster sugar
  • 30 g liquid glucose -optional
  • 6 egg whites


  • Place the water and glucose into a medium saucepan and place onto a moderate heat.
  • If you have a sugar thermometer put it into the pan also.
  • In a large clean mixing bowl start beating the egg whites until they are stiffly beaten.
  • When the sugar reaches 121C (hard ball stage) reduce the speed of the egg whites to very a very low speed and then gently pour the boiled sugar on top.
  • Continue to whisk very slowly until the mixture is cool.
  • At this stage it should be smooth and glossy.
  • Use as required.
  • Uses:
  • Baked Alaska
  • Lemon Meringue Pie