Foolproof Italian Meringue

Italian meringue has a bit of a reputation for being tricky, but once you understand the steps, it’s one of the most reliable and versatile meringues you can make. Smooth, glossy and ultra-stable, it’s the style you see piped high on lemon meringue pies, swirled over cakes and torched on a classic bombe Alaska. To make it even easier, we’ve included a video so you can follow each step and see exactly what the texture should look like along the way.

What makes Italian meringue so dependable

Italian meringue gets its structure from a hot sugar syrup that’s streamed into whipped egg whites. Unlike French meringue, which is simply sugar beaten into raw whites, Italian meringue is cooked as it’s made. This gives it a firmer texture, better stability and a shine that holds up beautifully when piped or toasted.

How to make it

GET THE RECIPE: Foolproof Italian Meringue by Australian Eggs

Start by allowing your egg whites to come to room temperature - they whip faster and achieve more volume.
Place sugar and water in a small saucepan and stir gently over medium heat until dissolved.
Bring it to a simmer. From this point on, avoid stirring to prevent crystallisation; use a wet pastry brush to gently wash down any sugar crystals on the sides.
Add a sugar thermometer and cook the syrup until it reaches the soft-ball stage (116°C). Once it hits temperature, remove it from the heat immediately.
Meanwhile, beat the egg whites and a splash of lemon juice in a stand mixer until thick and white. With the mixer running, slowly drizzle in the hot syrup. Keep beating until the meringue becomes thick, glossy and forms firm peaks. The bowl should feel warm but not hot. Allow it to cool for about 15 minutes before using.

Handy tips for a perfect result

Use a clean, dry bowl. Any grease or moisture will stop the whites from whipping properly.
Room-temperature egg whites whip best. If you’re short on time, sit the whole eggs in warm water for a few minutes before separating.
Add the syrup in a thin, steady stream. Too fast and it can collapse the whites; slow and steady works best.
Beat until the mixture cools slightly. This helps the meringue firm up and gives it that signature shine.

Italian meringue vs Swiss meringue

Both Italian and Swiss meringue are reliable and stable, but they’re made differently and suit different uses:

Italian meringue uses hot sugar syrup poured into whipped egg whites. It’s the most stable and ideal for piping, toasting and desserts that need structure - like pies, cakes and bombe Alaska.
Swiss meringue involves gently heating sugar and egg whites together over a double boiler before whipping. It’s softer, silkier and great for buttercream or fluffy, smooth toppings.

Where to use it

Pile it onto a tart, swirl it over cakes or torch it for a toasted finish on a bombe Alaska. Thanks to its strength and shine, it’s also perfect for decorative piping and desserts that need to hold their shape.

This recipe keeps things fuss-free and practical. With the help of the video we’ve included, you’ll see exactly what each stage should look like, making it easy to master Italian meringue at home.