Making Italian Meringue

Preparation info
  • Makes about

    2 ½ cups

    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Italian meringue is easily made in an electric mixer. Start beating slowly, then more quickly as the eggs stiffen.


  • 1 cup/200 g sugar
  • ½ cup/125 ml


  1. Heat the sugar and water over low heat until dissolved. Bring to a boil and boil without stirring to the hard ball stage (248°F/120°C) on a candy thermometer.

  2. Meanwhile, stiffly whisk the egg whites, preferably using an electric mixer. G