Italian meringues as base for macaroons, desserts and decorations

I’m sure every one of you has eaten a meringue, at least once and everyone knows that this “cookie” is basing on egg whites. But there’s many kinds of  merigues, depending on the production process. I decided to share with you a recipe for italian meringue, which is one of the easiest ones, not counting the french meringue. It is useful while preparing meringue cakes, as well as macaroons. Let’s see youself.

You’ll need


60 g of egg whites

180 g of sugar (150 g + 30 g)

50 g of water


Preheat the oven to 120°C with hot air.

In a pot put 150 g of sugar and 50 g of water and mix before heating. Next boil sugar with water on medium heat until the sugar is completely melted (118°C) (do not mix the sugar syrup while boiling as it won’t melt equally!).

In a meantime put the egg whites sin a mixer and mix on maximum speed until fluffy. Start adding sugar (30g portion) spoon by spoon, mixing afetr each adding.

While sugar syrup is ready turn the mixer speed to minimum and while mixing slowly pour the syrup to the egg whites. When the syriup is combined with egg whites, turn the mixer speed to maximum and keep mixing until meringue will have a room temperature (around 7 minutes).

In a meantime prepare a pastry bag with relevant ending, put the meringue into it and form little meringues on a baking tray with baking paper on it. Remember to leaeve around 1 cm space between each meringue.

Tip: you can also form big rounds of italian meringue if you’d like to preapre whole cake.

Pu the baking tray with meringues into the oven and bake for aroung 1,5 hour. Meringues will be ready when you tap the underneath and you’ll hear a deaf sound.

I used little meringues to decorate a lemon cake and also to fill them with lemon curd.



2 Replies to “Italian meringues as base for macaroons, desserts and decorations”

  1. A jeśli chcę upiec nie beziki a jeden blat bezowy to czy również trzymać się temp 120 C?

    Ewa says:
    1. Jak najbardziej w tej temaperaturze też spód się odpowiednio upiecze. Najlepiej sprawdzić czy jest gotowy poprzez postukanie od spodu. Jeżeli usłyszy Pani głuchy dżwięk wówczas beza jest gotowa.

      Należy jednak pamiętać, że w zależności od piekarnika może to trwać krócej lub dłużej, także zawsze warto na bieżąco sprawdzać wypiek. Jeżeli Pani piekarnik będzie za mocno podpiekał bezę, wystarczy wyłączyć tryb termoobiegu.

      Pozdrawiam Caketherapy!

      Cake therapy says:

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