Piping of Italian meringue

Italian Meringue


There are three main types of meringue: French, Swiss, and Italian. Each type has its own unique method of preparation and ideal applications.

French meringue: In this method, egg whites and sugar are whisked together until they become thick and form stiff peaks. French meringue is commonly used for meringue cookies and pavlovas.

Swiss meringue: Here, egg whites and sugar are gently heated over a water bath until the sugar dissolves completely. The mixture is then whisked until stiff peaks form. Swiss meringue is mainly used for things that are served immediately, such as baked ice cream, or it can be combined with butter to make a Swiss meringue buttercream.

Italian meringue – Here you first need to cook a syrup, until it reaches a temperature of 116°C-120°C, then the egg whites are whisked with the syrup. The tricky part is measuring the exact temperature of the syrup and working with a piping hot syrup.

Italian meringue: The process for Italian meringue involves first cooking a syrup to a temperature of 116°C-120°C. The hot syrup is then slowly poured into whisked egg whites. This method requires precision in measuring the syrup’s temperature and handling the piping hot syrup. Italian meringue is the most stable among the three types and is often used for cakes, pies, or any recipe that requires a meringue that can be consumed raw while retaining its shape.

To simplify the preparation of Italian meringue, we have developed an easier version. Our method is similar to Swiss meringue but eliminates the need for a water bath by using Ztove’s temperature control. In our recipe, the egg whites and sugar are heated and kept at about 80 ºC for 5 minutes. This allows the sugar to dissolve completely and changes the structure of the egg whites, resulting in a more stable meringue. This approach provides the stability of an Italian meringue without the complexities of preparing the syrup.


Easier Italian Meringue

130 gram Egg white (approx. 4 egg whites)

175 gram Sugar

50 gram Glucose syrup

1 pcs. Vanilla pod (the seeds)


Heat the meringue
Mix egg whites, sugar, glucose syrup and vanilla in a saucepan. Set the temperature to 80°C or start the program, but do not turn the power too high, e.g. set it to 6 on the control panel on your cooktop. Cook the meringue while stirring gently for 5-6 minutes. Until it is a thick syrup-like mass. Some foam might appear on top, but it doesn't matter.
Whisk the meringue
When the mixture is heated and the sugar has dissolved, transfer it to a bowl. Whisk for about 10 minutes, use a stand mixer if you have one. The meringue is done when it doesn't change shape when you stop whisking. If you make a pointed tip with the whisk, the meringue should hold its shape without collapsing. It is important to ensure you have whisked enough, otherwise the meringue might collapse when you use it. Now the meringue is ready to use on pies, cakes or other sweet treats.


The reason why the power on your cooktop should not be set too high, is that the meringue needs to be heated slowly (the higher the power, the faster the saucepan reached the 80ºC).

The egg whites become less sensitive to heat once the sugar has completely dissolved, but it takes a while for this to happen. Until this happens, the egg whites may set if they are heated too quickly. That’s why it’s important not to set the power too high. Around 500 watts is good when heating the mixture. You can see how many watts are used on the page with the graph.