Italian Meringue

Preparation info
  • Makes

    4 cups

    • Difficulty


Appears in

By James Peterson

Published 2009

  • About

Italian meringue is almost identical to that gooey white frosting we see fluffed on chocolate cakes. When used as a frosting, it’s made slightly differently but traditionally it is made by beating soft ball-stage sugar syrup into egg whites.


  • cups sugar
  • ½ cup water or more as needed
  • 6 egg whites


Put cups of the sugar and the water in a small saucepan and bring to a boil.

Beat the egg whites and the cream of tartar (if using) with a stand mixer on medium speed or a handheld mixer on high speed for 1 minute. Switch to high speed and beat with a stand mixer for about 5 minutes or with