ITALIAN MERINGUE TOPPING

Written By Becky .

Makes enough to top 36 Tres Leches Cups with a small swirl and still have extra for meringue cookies.

Ingredients

Option 1: No Scale

  • 3 large egg whites

  • ¾ cup granulated sugar

  • 3 Tbsp + 1 tsp water

  • ½ tsp vanilla extract (optional)

Option 2: Most Accurate

  • 75 g egg whites

  • 150 g granulated sugar

  • 50 g water

  • ½ tsp vanilla extract (optional)

Equipment

  • Stand mixer fitted with whisk attachment

  • Small saucepan

  • Candy thermometer

  • Rubber spatula

  • Piping bag

  • Large star tip (Wilton 1M or 2D)

  • Parchment paper

  • Baking sheet

Directions

Step 1: PreparePlace the egg whites into the clean bowl of a stand mixer. Do not begin mixing yet.The bowl and whisk must be completely clean, dry, and free of grease. Even a tiny amount of egg yolk can prevent the whites from whipping properly.

Step 2: Make the SyrupCombine the sugar and water in a small saucepan. Heat over medium-high heat, stirring only until the sugar dissolves.Once the syrup begins simmering, stop stirring. Stirring can cause the syrup to crystallize.

Step 3: Start WhippingWhen the syrup reaches 230°F, begin whipping the egg whites on medium speed.Look For: Soft peaks that gently fold over when the whisk is lifted.

Step 4: Finish the SyrupContinue cooking the syrup until it reaches 240°F (soft-ball stage). Remove from the heat immediately.Watch the thermometer closely. Syrup temperature rises quickly during the last few degrees.

Step 5: Add the SyrupWith the mixer running on medium speed, slowly pour the hot syrup in a thin stream down the inside of the bowl. Do not pour directly onto the whisk.Pour slowly and steadily. Pouring too quickly can cook the egg whites or splash hot syrup around the bowl.

Step 6: Finish the MeringueIncrease the mixer to medium-high speed. Continue whipping for 5–7 minutes. Add the vanilla during the last minute if using.Look For: Glossy, bright white meringue with stiff peaks. The outside of the bowl should feel barely warm.

Step 7: Pipe the CakesTransfer the meringue to a piping bag fitted with a large star tip. Pipe a small swirl onto each chilled Tres Leches Cup.Hold the piping bag straight up and down. Start in the center, then pipe outward in a spiral. Stop squeezing before lifting the tip away.

Step 8: Torch (Optional)Lightly toast the meringue with a kitchen torch until golden brown.Keep the torch moving constantly. The meringue browns quickly and can burn if the flame stays in one spot.

Best Indicators of Success

  • Glossy appearance

  • Smooth texture

  • Stiff peaks that stand straight up

  • Holds its shape after piping

  • Light golden brown after torching

LEFTOVER MERINGUE COOKIES

If you have leftover meringue after decorating the cakes, don't throw it away!

  1. Leave the remaining meringue in the piping bag.

  2. Line a baking sheet with parchment paper.

  3. Hold the piping bag about ½ inch above the baking sheet.

  4. Pipe stars, kisses, or rosettes about 1–1½ inches wide.

  5. Stop squeezing, then lift the piping bag straight up to create a pointed peak.

  6. Leave about 1 inch between each cookie.

Bake

Bake at 200°F for 60–90 minutes.

Turn the oven off and leave the cookies inside until completely cool.

Done When

  • Dry on the outside

  • Lift easily from the parchment paper

  • Crisp when bitten

Optional Decorations

  • Sprinkles

  • Colored sugar

  • Mini chocolate chips

  • Crushed freeze-dried strawberries

  • Cinnamon sugar

Becky .
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Tres Leches Cake