Best 16 Italian Meringue Recipes

ITALIAN MERINGUE BUTTERCREAM

Steps:

• Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
• Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
• Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.

ITALIAN MERINGUE BUTTERCREAM

Steps:

• In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
• Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
• With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.

ITALIAN MERINGUE BUTTERCREAM

Steps:

• In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.

ITALIAN MERINGUE

Steps:

• In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
• In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.
• With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake as directed.
• For Meringue Cloud Cookies: Preheat oven to 200 degrees F. Line baking sheets with parchment paper. Dollop spoonfuls of meringue onto baking pans, alternatively you may use a pastry bag with a star tip. Bake for 2 hours until crisp. Turn off the oven and allow meringues to cool and completely dry out.

ITALIAN MERINGUE

Steps:

• Place the egg whites in the bowl of a stand mixer with the wire whisk attached. Make sure the bowl is dry and clean.
• In a small saucepan with a candy thermometer attached, heat the sugar and water to 210º.
• Turn on the stand mixer to speed 3 (medium low) and start whipping the egg whites.
• When the egg whites are almost at soft peaks, add the pinch of salt.
• Continue to heat the sugar and water to 240º - this is soft ball stage.
• With the mixer STILL ON, carefully pour the hot sugar liquid into the beating egg whites. GO SLOW and be consistent - a slow steady stream.
• After all of the sugar mixture is added, increase the speed of the mixer to about 4 (medium high) and beat until the bowl is cool to the touch. This could take anywhere from 5 to 10 minute.
• Scrape the meringue onto the pie or pies quickly. Once the meringue sets up, it becomes hard to work with. If this happens, just put it back into the mixer and whip until stiff peaks form again.

SARAH'S ITALIAN MERINGUE BUTTERCREAM

Steps:

• Pour egg whites into the clean bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until frothy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.
• Combine remaining 1 cup sugar and water in a small saucepan. Attach a candy thermometer to the saucepan and place over low heat. Cook until syrup reaches 244 degrees F (117 degrees C) or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
• Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until combined, 1 to 2 minutes. Reduce speed to medium-high and continue beating until meringue is stiff and the sides of the bowl feel barely warm, 3 to 4 minutes more.
• Beat in butter 1 tablespoon at a time until smooth. Switch to the paddle attachment, add vanilla extract, and beat on high until buttercream is light and fluffy, 4 to 7 minutes.

BASIC ITALIAN MERINGUE

Steps:

• Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers 248 degrees on a candy thermometer.
• Meanwhile, whisk whites with a mixer on low speed until foamy. Add salt and cream of tartar. Increase speed to medium, and whisk until soft peaks form, about 8 minutes.
• Reduce speed to low, and pour hot syrup down side of bowl in a slow, steady stream. Increase speed to high, and beat until mixture stops steaming, about 3 minutes. Use immediately.

MR. BROWN'S ITALIAN MERINGUE BUTTERCREAM

Steps:

• Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.
• Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
• Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
• Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
• Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
• Add in desired flavorings.
• Flavorings.
• Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
• Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
• Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.

ITALIAN MERINGUE (MAGNIFICENT PIE MERINGUE)

Steps:

• Place a shelf in the middle of the oven. Place a baking stone on it and preheat oven to 375°F/191°C.
• In a small saucepan, heat the cornstarch and ⅓ cup (79 ml) cool water over medium heat, stirring steadily with a whisk until thick and cloudy. Reserve until needed.
• Read Egg-White Foams and Meringues At a Glance (see below). Follow precautions - scrupulously clean bowl and beater.
• In a mixer with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form when the beater is lifted. Add in ¼ cup (1.8 oz/50 g) sugar and continue to beat.
• In a heavy unlined saucepan, stir together remaining 1¾ cups (12.3 oz/347 g) of the sugar, the corn syrup, and ½ cup (118 ml) water. Bring to a boil, rinse down the sides of the pan with the water on a pastry brush. Attach a candy thermometer to the saucepan, and continue to boil the syrup until it reaches 248°F/120°C (hard-ball stage).
• Continue beating whites until stiff peaks form. Ideally, have the whites stiff when the syrup reaches 248°F/120°C. Rinse a 2-cup (473 ml) heatproof glass measuring cup with a spout with the hottest tap water and dry well. When the syrup reaches 248°F/120°C, carefully pour the syrup into the cup. Drizzle the hot sugar syrup into the meringue while beating on medium speed. Try to avoid drizzling the syrup on the beaters or the sides of the bowl. The meringue will swell dramatically and fill the whole bowl. Beat until the meringue has cooled, about 10 to 13 minutes. Beat in the vanilla and salt, then beat in about 3 tablespoons (45 ml) of the reserved cornstarch paste, 1 tablespoon (15 ml) at a time. The meringue is essentially cooked but it is still snow white. It is the perfect palette for a masterpiece.
• Spread the meringue on the pie. Place the pie in the middle of the oven and bake for about 10 minutes - just until the ridges are brown - then remove from the oven and touch up with a blowtorch as desired. (I think that you have to be very experienced to brown a meringue with a blowtorch alone. It is easier to bake just until you start getting color on the ridges, then pull out of the oven and touch up with the blowtorch.)
• Egg-White Foams and Meringues At a Glance
• What to do? Use scrupulously clean bowl and beaters for egg whites. Use fresh egg whites. Why? Any oil or grease will wreck an egg-white foam.
• What to do? Use room-temperature eggs. Why? Warmer eggs are easier to separate. The length of time it takes to beat egg whites is inversely related to how cold the whites are. The colder the whites, the longer the beating time.
• What to do? Separate the eggs using the three-bowl method. Why? Even a trace of egg yolk will deflate an egg-white foam.
• What to do? Use a copper bowl or add ⅛ teaspoon cream of tartar per egg white. Why? To get a more stable foam that will hold up better in cooking.
• What to do? For meringues, add the sugar when soft peaks form when the beaters are lifted. Be sure to add sugar then-do not wait until too late. Why? Adding sugar too early reduces the volume and increases beating time. If you wait too late to add sugar, meringue can dry out and will not expand.
• What to do? Do not overbeat egg whites. Beat them only until they are still moist and slip a little in the bowl. Why? Overbeaten egg-white foams become dry and rigid and will not expand in a hot oven.
• What to do? Stir tapioca starch into the sugar or make a cornstarch paste and beat in the paste after adding the sugar. Why? Starch prevents the meringue's shrinking when baked and prevents tearing when the meringue is cut.

ITALIAN MERINGUE FOR MERINGUE PIES

Steps:

• Put the sugar, 1/4 cup water and the corn syrup into a small saucepan and stir until the sugar is dissolved. Bring the mixture to a boil over medium heat and cook, without stirring, until the syrup registers 240 degrees F (soft-ball stage) on a candy thermometer, about 5 minutes.
• Meanwhile, while the sugar is cooking, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-low speed until foamy, about 1 minute. Sprinkle in the cream of tartar and increase the mixer speed to medium; whisk until soft peaks form, about 3 minutes.
• When the syrup reaches the correct temperature, reduce the mixer speed to low and slowly drizzle the hot syrup down the inside of the mixer bowl in a slow, steady stream (be sure not to let the syrup hit the whisk to avoid splattering). Increase the mixer speed to high and whip until the whites are stiff and glossy, about 4 minutes.
• Use the meringue immediately to top a lemon meringue pie.

BONNIE BUTTER CAKE WITH ITALIAN MERINGUE BUTTERCREAM FROSTING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease & flour a pan; 13x9x2 or two 9 inch round or three 8 inch round layer pans.
• 3. In large mixer bowl beat butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed scraping bowl occasionally.
• 4. Combine flour, baking powder and salt.
• 5. On low speed mix in flour alternatively with milk. Do not over beat.
• 6. Bake oblong pan 45 minutes, layer pans 35 minutes or until toothpick comes out clean. ***Note*** I have chosen to make three 8 inch layers.
• 7. Make Italian Merguine Buttercream Frosting. You will need to use your stand mixer. ***Note*** I have cut the original recipe in half for my cake. Half the recipe will frost the cake easily. If your decorating a cake then double this recipe.
• 8. In the large bowl of your stand mixer with the wire wisk attachment add the egg whites. Beat for two minutes.
• 9. In a sauce pan bring water and sugar to a boil. Boil for seven minutes. This is your syrup.
• 10. Slowly add the syrup to the egg whites with the mixer going on high. Continue to beat for 10 minutes.
• 11. Remove your wire whisk attachment and add your paddle attachment. With mixer on high speed adding the butter a few chunks at a time until all butter is added. Stop the mixer and scrap bowl twice.
• 12. Add vanilla. Beat again.
• 13. Use 1/2 cup of frosting and add 2 tablespoons of raspberry seedless jam. I also added a tablespoon of Chambord! Using 1/2 cup of the frosting add 2 ounces of melted sweet chocolate. Make sure the chocolate is cooled down before adding to the frosting. Beat.
• 14. Cut one cake in half to make two layers. Spread the raspberry frosting on one cake and place the other half back on top. Do the same with the chocolate.
• 15. Now we have two cakes each with a filling. Place a cake on your favorite cake plate.
• 16. Use 1/2 cup of the frosting spread this on the cake. Place the other cake on top of this cake.
• 17. Gently frost the rest of your cake with the remainder of the frosting.
• 18. NOTE: Double the frosting recipe if you making a layer cake.

ITALIAN MERINGUE DROPS

Steps:

• Preheat oven to 175 degrees. Bring sugar and 2/3 cup water to a boil in a small saucepan. Swirl pan to dissolve sugar. Wash down sides with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 238 degrees on a candy thermometer.
• Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on low until foamy. Add cream of tartar. Raise speed to medium-high. Beat until stiff (but not dry) peaks form.
• With mixer running, slowly pour in hot sugar syrup. Raise speed to high. Beat until cooled, about 10 minutes. Place one-third of meringue in each of 2 bowls. Fold vanilla into 1 bowl. Fold 3 tablespoons coffee extract into other bowl. Sift cocoa over the mixer bowl; add chocolate extract and remaining 2 1/4 teaspoons coffee extract, and beat on high speed until combined.
• Transfer each batch to a separate pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch drops onto baking sheets lined with parchment, spacing about 3/4 inch apart. Bake until hard to the touch but not browned, 5 hours or overnight. Transfer meringues to wire racks; let cool completely. Meringues can be stored in airtight containers up to 1 week.
• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Stir in oil. Dip bottoms of meringues in melted chocolate; transfer to baking sheets lined with parchment paper to set, about 1 hour.

AUTHENTIC ITALIAN MERINGUE BUTTERCREAM FROSTING

Steps:

• 1. Set a timer for 7 minutes and pour the egg whites into the kitchen mixer with the whisk attachment. Do not start the timer yet.
• 2. Put the sugar and water into a pan. Bring it to a boil on medium-high and then start the timer.
• 3. When the sugar syrup has been boiling for 5 minutes, start the kitchen mixer on full speed and whisk the egg whites for the remaining 2 minutes. When the timer is up the sugar syrup is done about (240 degrees).
• 4. With the mixer still going on high speed slowly pour the hot sugar syrup down the side of the mixing bowl.
• 5. When all sugar syrup has been added it should look really set up, thick and full. Switch to paddle attachment to incorporate air. Set the timer for 10 minutes and beat on high speed. After 10 minutes you should have a lovely thick meringue.
• 6. Add the butter. Start the mixer on high speed and with a butter knife, cut pieces of the butter and add it to the meringue. When all the butter is added it won't take long for the mixture to turn into a nice smooth buttercream. This will take a few minutes. Be patient as it will turn into a smooth creamy finish.
• 7. After the butter is combined, slow down the mixer and add the vanilla extract. Stop the mixer and scrape down the sides of the bowl with a spatula and start the mixer again to make sure it's well mixed.

ITALIAN MERINGUE BUTTERCREAM FROSTING

Steps:

• In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.
• Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.
• Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.
• Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.
• Add vanilla whip until just combined.
• Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.

GUINNESS CHOCOLATE CAKE WITH ITALIAN MERINGUE & BELGIAN GANACHE RECIPE - (4.4/5)

Steps:

• Cake: Preheat oven to 350°F. Thoroughly grease three 9-inch round cake pans (other options could be for three 8-inch round cake pans with 2 inch high sides or two 9-inch cake pans, but you will need to cut each layer in half). Line the bottom with parchment paper and non-stick spray (like Baker's Joy) or butter the parchment paper really well. On the stove, pour 2 cups of Guinness beer, to the butter in a large saucepan and bring to a simmer over medium heat. Once simmering, gradually whisk in the cocoa powder (add the cocoa in increments to help it to whisk to lump-free). Remove from heat and let cool a bit. In a large bowl whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt. In a stand mixer, beat the eggs and sour cream until they just come together. Add the warm stout mixture to the egg mixture and beat until just combined. Add flour mixture, in increments, and beat briefly on slow speed until just barely combined. (This makes A LOT of batter.) Using a spatula, fold the batter until everything is completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean. Using three 9-inch pans, the cakes were baked in 30 minutes. Add up to 50 minutes time, if you use two pans. Just watch closely, so you don't over bake. Allow the cakes to cool for 10 minutes, while resting on top of cake racks, then turn the cakes out onto the racks and let cool completely. Italian Meringue: Prepare the simple syrup by bringing the sugar, and water to a simmer in a heavy saucepan. Swirl the pan to dissolve the sugar completely. Using a candy thermometer, bring the temperature to 234 - 240°F (soft ball stage). Do not stir the mixture. Meanwhile: Beat the egg whites at slow speed until they foam throughout the bowl. Add the salt and cream of tartar. Gradually increase the mixer speed and beat until soft peaks form. Turn the mixer speed down to 'slow' as the sugar syrup is reaching the boiling point. While the mixer is still on slow, slowly (and carefully) pour the boiling syrup down the side of the mixing bowl (be careful not to pour it on the whisk). Increase the mixer speed to moderately fast and beat until cool and the egg whites form stiff, shiny peaks. Chocolate Ganache: Finely chop the chocolate and place into a large, heat resistant bowl. Heat the cream, in small heavy saucepan, over medium heat until bubbles begin to form around the edges. Pour half of the cream over the chocolate and let sit for 30 seconds. Whisk the chocolate and cream mixture until you see that the chocolate is being mixed with the cream. Pour in the rest of the warm cream. Continue whisking until all of the chocolate has melted. Set chocolate ganache aside. If you used three 9-inch pans, you won't have to cut any layers in half. If you used two pans, you will need to carefully cut each layer. To do this, I use a rotating cake stand. Gently insert a serrated knife and slowly begin spinning the cake stand. Make sure that your cake layers are even. I like to tear four thin strips of waxed paper, and set them on the cake stand. Then, set your first layer on top. I don't measure how much icing to use, but I plop a mound of frosting on the first layer-- carefully gauging that I leave enough to finish frosting the cake. An off-set spatula helps to evenly spread the frosting all over. Don't worry if the frosting overflows the edge. You can incorporate that over the sides of the cake. Continue frosting the middle layer. For the last layer, spoon the rest of the frosting on top, and then the sides. Don't worry, too much, about making the frosting look perfect. You will be adding the ganache on top, so it will hide any imperfections. Re-whisk the ganache and pour it into a pitcher or measuring cup with a spout, to make pouring easier). The temperature of the ganache shouldn't be scalding hot-- you want it warm enough so that it's pourable, but can't melt the meringue. Carefully pour the ganache in a circle on the top layer of the cake. Start in the center of the cake and work your way to the edge, reserving some of the ganache.) Smooth the ganache with an offset spatula and work your way out. As you get closer to the edge, you'll push the excess over the sides and form the drips. Use any leftover ganache to pour more on top and gently push the excess over the edge to form more drips. Let stand for a couple of hours, in a refrigerator is best, so that the ganache has time to set up. IMPORTANT: Any leftover cake should be refrigerated. The meringue will slowly deflate, after a day, and will be reabsorbed into the cake. This is important only IF there's any leftovers!

MINI RED VELVET CUPCAKES WITH ITALIAN MERINGUE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups or line with paper.
• In a large bowl, whisk together cake and pastry flour, sugar, cocoa powder, baking powder and baking soda; set aside.
• In another small bowl, whisk together buttermilk, melted butter, egg, food colouring and vanilla. Pour over flour mixture and whisk until smooth and well-combined. Divide batter among prepared muffin cups.
• Bake in the preheated oven for about 15 minutes or until toothpick in centre comes out clean. Remove from pan and let cool completely on rack.
• Italian Meringue Frosting: In a small saucepan, bring sugar and water to boil, stirring to dissolve sugar. Let mixture boil for 5 minutes.
• Meanwhile, in a large bowl, beat egg whites with cream of tartar until soft peaks form. While beating, add the hot sugar syrup in a steady stream and beat for about 5 minutes or until glossy stiff peaks form. Beat in vanilla.
• Frost the cupcakes and sprinkle with gold flakes or sugar as desired.