Italian Meringue

Preparation info
  • Makes about

    4 cups

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This meringue is made by beating hot sugar syrup into beaten egg whites and then continuing beating until the mixture is stiff and fluffy. Italian meringue can be used as a filling or frosting by itself, or it can be combined with fruit purees and frozen into frozen soufflés.


  • cups sugar
  • ½ cup water
  • 6 egg whites,


In a small saucepan, combine the sugar and water and bring to a boil over high heat. While the syrup is heating, put the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Then increase the speed to high and beat for about 5 minutes, or until stiff peaks form. (If instead you use a handheld mixer or a whisk, this will take abo