Italian Meringue

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Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

This is a meringue where the beaten egg whites are cooked by the addition of hot sugar syrup, which yields a softer, more stable and pliable texture (not as crunchy as French meringue). Italian meringue is very versatile as it holds its shape and doesn’t collapse. Use it as a frosting for a cake, to make a vacherin or as a topping for a fruit tart or a lemon meringue pie.