Italian Meringue Recipe

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

Ingredients:

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

Instructions:

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.

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