Meringue Icing


Preparation info
  • Makes

    7–8 cups

    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

This tends to dry out rapidly once made, so always plan on using it quickly.


  • cups sugar
  • ½ cup water
  • 4 large egg whites</


Place the sugar in a small heavy saucepan with the water and bring to a boil over high heat, stirring to dissolve the sugar thoroughly. Cook, without stirring, until the syrup forms a thick thread when poured from a spoon, or registers about 230°F on a candy thermometer.

As soon as the sugar mixture reaches a boil, begin beating the egg whites with an electric mixer set on medium-high.