Baked Italian Meringue header Image: Msi Muzi Mathebula
Baked Italian Meringue to top off any delicious dessert
Top off our dessert or biscuits with the best Baked Italian Meringue you’ve ever made. Perfect for sweet snacks or a decadent dessert.
Baked Italian Meringue header Image: Msi Muzi Mathebula
Eggs are like potatoes, one of the most versatile foods to cook in the world. They are the oblong spheres of gold that almost everybody can enjoy in some form. They are used for sweet and savoury dishes, from breakfast to mains and even desserts. Today, we are focusing on that delicious egg white goodness that is the Baked Italian Meringue. Meringue is great on all kinds of pies, baked desserts and even just on a biscuit. Follow our easy recipe and you can top your desserts with perfect Italian Meringue every time.
When you want to separate your eggs, make sure that they come out of the fridge as cold eggs make it easier. Don’t throw away your egg yolks because they will either go into your dessert or their many other uses. The Baked Italian Meringue is easy to decorate with toothpicks or a fork to make it nice and pretty before baking. Your lemon meringue pie or baked Alaska dessert needs a fine meringue topping and this recipe is the perfect addition.
Top off our dessert or biscuits with the best Baked Italian Meringue you’ve ever made. Perfect for sweet snacks or a decadent dessert.
Baked Italian Meringue Recipe
Course: DessertCuisine: ItalianDifficulty: EasyPrep time
15
minutesCooking time
10
minutesTotal time
25
minutesIngredients
4 4 large egg whites
¼ tsp ¼ cream of tartar
¼ cup ¼ sugar
Method
- Preheat oven to 200°C.
- Separate eggs while cold out of the fridge as they will separate better.
- Allow egg whites to reach room temperature to allow them to whip to their stiffest peaks.
- Pour egg whites into a perfectly clean bowl.
- Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.
- Slowly add the sugar to the egg whites about a tablespoon at a time, beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form.
- Spread meringue on top of the pre-baked or no-bake dessert, place about 4 inches under the heat and bake for about 10 minutes until golden.
Notes
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