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Italian meringue with cooked syrup

Italian meringue with cooked syrup

Baking

A smooth, glossy Italian meringue: egg whites beaten to stiff peaks, cooked in a sugar syrup at 110-112 °C, and then whisked until completely cooled.

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Recipe from Gaztarrotz, Xabier Cañas, adapted by Recette de cuisine · · updated on

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Italian meringue is made by pouring a cooked sugar syrup over beaten egg whites. It is firm, glossy, and is used to decorate cakes and desserts.

Ingredients and directions

  • Prep time20 min
  • Cook time15 min
  • Resting20 min
  • Total55 min
  • DifficultyHard
  • CostBudget
  • Cooking methodcooked syrup
  • Estimated cost$4.90 $0.41 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

12 people
  • $3.99
  • $0.08
  • $0.77
  • $0.06

Prices from US supermarkets for 1 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Place the water and sugar for the syrup in a saucepan or electric saucepan on the stove. ≈ 3 min
  2. Using a damp brush, gently apply the mixture to the walls to dissolve the small sugar crystals. ≈ 4 min
  3. Meanwhile, in a large bowl, whisk the egg whites with 100g of sugar until stiff peaks form. ≈ 4 min
  4. Once the syrup reaches a pouring consistency (110 to 112 °C), slowly pour it into the whipped egg whites while continuing to beat. ≈ 4 min
  5. Add all of the syrup and whisk until the meringue is completely cool.
  6. If the meringue is intended for decoration, add a little powdered sugar at the end to help it dry further. ≈ 2 min

The bill

Italian meringue with cooked syrup

  • 500 ml of egg whites (approximately 16 whites)$3.99
  • 100 g of sugar (for the whites)$0.08
  • 1 kg of sugar (for the syrup)$0.77
  • 1 tablespoon of powdered sugar (optional)$0.06

Total$4.90

that's $0.41 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 ml of egg whites (approximately 16 whites)
  • 100 g of sugar (for the whites)
  • 400 ml of water
  • 1 kg of sugar (for the syrup)
  • 1 tablespoon of powdered sugar (optional)

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