How to make Italian meringue without a thermometer

Max. D Gray
By Max. D Gray. Updated: January 20, 2017
How to make Italian meringue without a thermometer

Meringue is a cream commonly used in pastry and is used to make different types of confectionery. French meringue is considered the traditional one, but there is also Swiss meringue (prepared in a bain-marie) and the Italian, a variant that is prepared with syrup to gain consistency. Besides sugar and water, you just need egg yolks. To make this rich cream without the need of a thermometer to measure when the syrup is ready, just follow our OneHowTo step-by-step guide on how to make Italian meringue without a thermometer.

Between 45 & 60 minutes low difficulty


You'll need:

  • Saucepan
  • Bowl
  • Whisk or blender
  • Brush
You may also be interested in: How to Make Meringue

Steps to follow:


Put the sugar and water (enough to completely cover the bottom)in a saucepan.


Heat until it forms a syrup that reaches 120°C, i.e., when it starts to bubble. This is the trick to know for sure it has reached the right temperature without a thermometer. Click here to see how to make syrup step by step.

While the syrup is boiling, you'll notice small crystalls form at the sides of the saucepan. Remove them carefully with a brush, being careful they don't fall in the syrup as this could totally ruin it.


Meanwhile, take the eggs out of the fridge in advance so they are room temperature, then pour the egg whites into a container large enough to beat them until stiff.


Once the syrup is ready, slowly pour it into the bowl with the egg whites, while stirring constantly.


Continue beating until the whole mixture gains consistency and the Italian meringue stays stiff.

This recipe is perfect to combine with recipes such as meringue strudel.

If you want to read similar articles to How to make Italian meringue without a thermometer, we recommend you visit our Recipes category.


  • This meringue should be eaten within the next 48h
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This recipe is terrible, it gives no instruction when the syrup is ready without using a thermometer, which is crucial for Italian merengue, unfortunately the title of the recipe does give the impression
How to make Italian meringue without a thermometer