Description
This Italian meringue recipe makes a glossy, pillowy topping that holds its shape beautifully and won’t weep or collapse. Unlike French or Swiss meringue, Italian meringue is stabilized with a hot sugar syrup, making it ideal for frosting cakes, filling macarons, or topping pies. In this version, a touch of real vanilla bean adds depth and warmth that elevates it beyond the basics.
Equipment Needed:
Stand mixer with whisk attachment
Small stainless steel saucepan
Candy thermometer
Measuring cups and spoons
Rubber spatula
Small bowl and pastry brush (optional, for brushing down sugar crystals)
Ingredients
- 3 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) water
- 1/2 teaspoon cream of tartar or 1 teaspoon fresh lemon juice
- 1/2 vanilla bean, split and scraped (or 1 teaspoon high-quality vanilla bean paste)
Instructions
- Prep your equipment.
Make sure your mixing bowl and whisk attachment are completely clean and grease-free. A quick wipe with a paper towel dipped in vinegar helps ensure the egg whites whip up properly. - Start the sugar syrup.
In a small saucepan, combine the sugar and water. Stir gently over medium heat just until the sugar dissolves. Once dissolved, stop stirring. Increase heat to medium-high and clip on a candy thermometer. Let the syrup come to 240°F (116°C), the soft-ball stage. - Begin whipping egg whites.
While the syrup heats, add egg whites and cream of tartar (or lemon juice) to your mixer bowl. Start mixing on medium speed until soft peaks form. This usually takes about 3 to 5 minutes. - Add vanilla bean.
As the egg whites start to take shape, add the scraped vanilla bean seeds or paste. Let the mixer continue while the sugar finishes. - Pour the syrup into the egg whites.
Once the sugar syrup reaches 240°F, turn the mixer to medium and slowly pour the syrup into the egg whites in a thin, steady stream, avoiding the whisk itself. Take your time with this step. - Whip to stiff peaks.
After all the syrup is in, increase the mixer to high. Whip until the meringue is thick, glossy, and the mixing bowl feels cool to the touch—about 6 to 10 minutes. - Use or store.
Use the meringue immediately to pipe or spread onto your dessert. If not using right away, store in an airtight container in the fridge for up to 5 days. Rewhip lightly before use if it deflates slightly.
Notes
The addition of real vanilla bean is what makes this version stand out. Most recipes call for extract added at the end, but adding scraped vanilla seeds while the egg whites are whipping infuses the meringue with subtle floral notes and beautiful black flecks throughout. It’s a small touch that adds elegance—especially when you’re using the meringue as a cake frosting or pie topping. It’s also naturally alcohol-free this way, which can matter in sensitive recipes.
Recipe Tip:
If you notice sugar crystals forming around the sides of your saucepan while the syrup cooks, you can brush them down with a wet pastry brush to prevent crystallization.