Italian Meringue

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  • 3/4 cup caster sugar
  • 1/4 cup water
  • 3 egg whites
  • 1 teaspoon vanilla extract


Place the sugar and water into a small saucepan over a gentle heat.  Swirl the pan at times until the sugar is dissolved and then bring to the boil.  Boil until mixture reaches 110 C on a sugar thermometer* (soft ball stage).  Do not allow the syrup to start to colour.
Just before the syrup reaches 110 C start to beat the egg whites with an electric mixer.  Beat for 1 minute or until soft peaks form  before pouring in the syrup in a slow steady stream.  Continue to beat until the mixture is smooth and glossy and has cooled.
Towards the end of  beating, mix in the vanilla.
Pipe the meringue onto tarts or cupcakes and place under a hot grill or with a kitchen blow torch until golden.

*A sugar thermometer is such a handy item to own and once purchased it should last for years.
If you don’t have a sugar thermometer, to work out when the sugar is at the soft ball stage drop a small amount into a saucer with cold water.  The syrup should cling together and form a soft ball.

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One thought on “Italian Meringue

  1. Hi, can this Italian meringue recipe be used to make a Pavlova? Also if one doesn’t have a sugar thermometer, what is the approximate time to boil the syrup please? Thank you.