How To Make Italian Meringue Recipe

I'll show you step by step detailed instruction, how to make authentic Italian Meringue.

Once you taste this type of meringue, you'll never want anything else. This is the first step in making an Italian buttercream icing, which I'll do in a future video. Watch as I take a complicated recipe and make it easy to do ! I break it down so you can understand it in an easy way.

Italian meringue becomes very stiff, you can use it in a lemon meringue pie recipe, Baked Alaska recipes, and even French macarons ( French macaroons ) It's a very versatile meringue that all pastry shops make on a daily basis.

Video link at the end of this video for mobile users:
Pretzel Bites Recipe:

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[zubairmuhammad]

Thank you so much for teaching us with your hand mixer as not everyone have kitchenaid....love from Pakistan...will try it soon once I buy my candy thermometer...

[AkireChan]

I'm glad you show how to do it with a standar hand mixer, I was taught to do it in a pro mixer but if I wanted to do it at home I wasn't sure if I could do it, so thanks! :D thumbs up!

[adriantovar]

thanks for remind me how to do it. I made it like 20 years ago. may God bless you!

[Thecheyspot]

This one caught my eye... My whole family really loves this dish I can't wait to make it

[BakeLikeAPro]

Hi sameer, thanks for trying it out and letting me know :-) Glad it turned out so well for you !

[muzzbrudr]

I think this is the best icing ever, quite nice to add a little grand marnier too..

[kyzyl]

thankz to your video, , it my 1st time to accept orders, , and it turns out great... a

[armywife]

This was a very great video very self explanatory and clean too. Can you pipe with Italian Buttercream or air brush with any colors?

[BakeLikeAPro]

thank you for watching :-) I am glad you tried it and that it worked out well for you !

hi chef can u please tell mee what is the work of lemon juice in the Italian meringue one more thing i want to know is that can i use vanilla essence in this recepie ?and thanx for uploading this nice video (y)

[BakeLikeAPro]

no baking required Kendra, it is ready to use like that. Thank you for watching :-)

[BakeLikeAPro]

Hi lyrich0928, it is a great meringue, but yes, when put in the fridge for extended periods, condensation will occur and this will add moisture to the outside of the meringue, and this is what will happen. When you bring it back out, the temperature change also speeds this up as the meringue comes back to room temp. Best to leave them on the counter. I hope this helps you.

[BakeLikeAPro]

Hi lyrich0928, :-)) LOL. Oh glad you did, and glad you enjoyed them ! Thanks for letting me know :-) Have a great rest of your weekend !

[Mihoang]

Hello. My meringue didn't come to stiff peak. It just like liquid even though i whip for 20 min after combine the sugar syrup. Btw, i boiled the sugar until it reached 120 Celsius degree.

[tamaramaleevsky]

Would I be able to FREEZE the decorated cake? I do not plan to freeze IMBC and work with it at a later date. Just wish to make sure that the decorated cake does not get ruined when I take it out from the freezer and leave it out at a room temperature. Please, I would really appreciate some advice. Thank you.

[loribuenavista]

I have plenty of left over meringue from the last time that I did this, if I'm going to make another meringue by the weekend, I'm sure I'll have more leftovers, can I put confectioners sugar on the leftover meringue and beat again in order to make flower candies and save them for other decorations?

[BakeLikeAPro]

Hi kml5265, Italian meringue doesn't contain butter, however Italian meringue buttercream does indeed contain butter. They are 2 different recipes, but are very alike in the same way, so you were not far off :-) One contains butter, the other doesn't.

[BakeLikeAPro]

Hi Michelle, I'm confused with your comment. In the first few second of the video recipe, I show you the exact amount of lemon juice required. is this a test ? :-)

[R.rojas]

I think that Monica used the same recipe I used that melts the sugar with the egg yolks, and I didn´t even tried to pipe it, it was too gluey

[BakeLikeAPro]

Bonjour Cyprine, alors, I think you will have to buy some butter. This recipe needs butter. The closest thing you could use is shortening, but I would not suggest this. J'espère que cela vous a aidé Cyprine.