Little Sunny Kitchen & Thermapen: Pink Latte with Italian Meringue

Little Sunny Kitchen & Thermapen: Pink Latte with Italian Meringue

Today we’re sharing the most stunning latte recipe we have ever seen! Diana from Little Sunny Kitchen has created the most picturesque and delicious (obviously) pink latte topped with Italian meringue – and she is sharing the recipe with you lucky lot!

Using a thermometer is crucial when creating Italian meringue as the sugar and egg whites need to be mixed at set temperatures, our SuperFast Thermapen 4 gives an accurate reading in just 3 seconds, ensuring you can perfect that meringue every single time.

Pink Latte with Italian Meringue


For the meringue:

2 egg whites

40 ml water

100 grams sugar

¼ tsp gin and tonic flavouring optional


For the latte:

30 ml beet juice or 1 tsp beetroot powder

30 ml boiled water

¼ tsp vanilla extract

½ tsp honey (or agave, maple syrup, stevia) optional

½ tsp ground cinnamon optional

½ tsp ground ginger optional

150 ml milk or vegan milk

Make Italian meringue:

Place egg whites in a bowl.

In a saucepan, heat water with sugar and using your Thermapen check the temperature of the sugar syrup. When it reaches 110°c (230°f), start whipping the egg whites.

Pink Latte with Italian Meringue

When the temperature of the sugar syrup reaches 121°c (250°f). Remove from heat immediately.

Slowly pour the sugar mixture into the egg whites while whipping constantly.

Add gin and tonic flavouring or any other flavouring that you’re using and keep whipping the meringue until it completely cools down.

Pour the meringue into a piping bag.

Make pink latte:

Using a small whisk, whisk beetroot juice with freshly boiled water, vanilla extract, sweetener, and any spices that you’re using. If you’re using beetroot powder instead of juice, add a little water at a time to form a smooth paste before adding more water.

Froth milk with a milk frother or by heating it in a pan on low heat and froth it using a whisk. Pour the milk in glasses, and pour the pink beetroot mixture over the milk.

Pipe the Italian meringue on top of each latte, and carefully sear the meringue using a gas cooking torch. This will give it a slight crust.

Decorate with edible glitter or crushed biscuits.

Recipe Notes

For best results, use fresh eggs at room temperature

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