What is Italian meringue?
Italian meringue is a pastry base made by whipping egg whites while incorporating hot sugar syrup. It can be used for decorations, semifreddo, ice cream and creams such as buttercream or chiboust.
How Italian meringue is used
It can decorate cakes, receive a brief finish under the grill, be folded into semifreddo or combined with other ingredients. French meringue, by contrast, is whipped with sugar and then baked.
Italian meringue and egg-white safety
The historic recipe below does not state a validated final temperature, so it must not be described as automatically pasteurising the egg whites. For preparations served raw or undercooked, the FDA recommends pasteurised shell eggs or egg products, or a validated professional process.
Historic Italian meringue recipe
Heat 400 g caster sugar with 100 ml water. At the same time, whip 250 g egg whites with 100 g caster sugar in a stand mixer.
Pour the syrup in a thin stream into the running mixer and continue whipping until the mixture cools. The ingredients, quantities and method are unchanged from the existing article.
Historic French meringue recipe
Whip 250 g egg whites with 250 g caster sugar until expanded and foamy, then gradually fold in 250 g icing sugar.
Place on a baking tray and bake for 2 hours at 100 °C in a static oven with the door ajar. The quantities, time and method remain those of the original article.
Aromitalia ready-made mix 2031
The official Aromitalia sheet specifies 300 g PRONTO mix with 150 g cold water, whipped for about 10 minutes. It is intended for cold desserts and is not for baking; it contains egg and comes in 4 × 1.8 kg packs.
View the 1.8 kg Italian meringue mix. Always check current availability and directions on the exact product page and label.
