Italian Meringue Recipe

Click Here to Pay Learn More

Italian Meringue
From The Inn Country Chefs Cookbook (Canada, UK), by C. Vincent Shortt.


1 cup granulated sugar
1/4 cup plus 2 Tbsp water
6 egg whites
1/4 tsp cream of tartar
6 Tbsp granulated sugar


In a small saucepan, combine the sugar and water and bring to a boil. Reduce heat and cook, stirring frequently, until the mixture reaches 245F (118C). Meanwhile, in a medium-sized bowl, beat the egg whites and cream of tartar with an electric mixer until medium peaks form. Add the sugar and beat until medium-stiff peaks form.

When the sugar mixture reaches 245F (118C) , pour into a glass container to maintain temperature. Slowly add the sugar mixture to the beaten egg whites. When the sugar mixture is well blended, continue beating at medium speed for 5 minutes to cool.

Printer-Friendly Version

Related recipes:
Royal Icing
Coconut Frosting
Orange Frosting
Fluffy White Frosting & variations (brown sugar, citrus, coconut, coffee, nut, peppermint)