Italian Meringue

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


Similar to American cake frosting, Italian meringue is most often used for topping puddings and for piping. Boiling sugar syrup is poured on to whisked egg whites, which, as a result, are partially cooked, making the mixture more stable and versatile than Swiss meringue.

This meringue holds its foam for a few hours before use or baking, which is why it is excellent for piping into shape