Italian Meringue

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ cup sugar.
  • ¼ cup water.
  • 1 tablespoon gelatine or ¼ teaspoon granulated gelatine.
  • Whites 3 eggs.
  • 1 cup thin cream.
  • ½ tablespoon vanilla.


Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating. Place in pan of ice water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor.