Raspberry Italian Meringue

Preparation info

  • Difficulty


  • Makes

    1 cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


1 large egg white, at room temperature 2 tablespoons (30 ml) 1 ounce 30 grams
cream of tartar teaspoon . .
superfine sugar 3 tablespoons plus 2 teaspoons, divided 1.6 ounces 45 grams
water 1 tablespoon (15 ml) 0.5 ounce 15 grams
seedless raspberry preserves (see Note) 1 tablespoon 0.7 ounce 20 grams


Have ready a 1 cup or larger glass measure with a spout, and a handheld mixer.

Into a medium bowl, pour the egg white and add the cream of tartar.

In a small heavy saucepan, preferably nonstick, stir together the 3 tablespoons/1.3 ounces/38 grams of sugar and the water until all of the sugar is moistened. Heat on medium-high, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring and reduce the heat to low. (On an electric range, remove the pan from the heat.)

Beat the egg white and cream of tartar on medium-low speed until foamy. Gradually raise the speed to medium-high and beat until soft peaks form when the beaters are raised. Gradually beat in the remaining 2 teaspoons of sugar until stiff peaks form when the beater is raised slowly.

Increase the heat under the sugar syrup to medium-high and continue to boil for a few minutes until an instant-read thermometer reads 248° to 250°F/120°C. Immediately transfer the syrup to the glass measure to stop the cooking.

With the handheld mixer on high speed, beat the syrup into the egg white in a steady stream. Do not let the syrup fall on the beaters or they will spin it onto the sides of the bowl.

Lower the speed to medium-high and continue beating for 2 minutes. Add the raspberry preserves and beat until evenly incorporated. Use a silicone spatula to finish folding to a uniform color. Cover with plastic wrap and set aside until the bowl is no longer warm to the touch, about 1 hour, or refrigerate for 5 to 10 minutes. Whisk after the first 5 minutes to test and equalize the temperature.

Store, covered, at room temperature for 2 hours or in the refrigerator for up to 2 days. Whisk lightly if necessary to restore its texture before spooning a dollop of raspberry meringue on the top or by the side of each serving.

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