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Italian Meringue

This silky Italian meringue is made by whipping egg whites with a hot sugar syrup to create a glossy, stable topping perfect for cakes, pies, and more.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large egg whites room temperature for better volume
  • 1 cup granulated sugar adds sweetness and structure
  • 1/4 cup water to dissolve sugar
  • 1/2 teaspoon cream of tartar stabilizes the meringue
  • 1 teaspoon vanilla extract for flavor

Equipment

  • Mixing bowl
  • Whisk or electric mixer
  • Small saucepan
  • Cooking thermometer
  • Spatula
  • Baking sheet

Method
 

  1. Gather all ingredients and equipment before you begin.
  2. In a mixing bowl, beat the egg whites at medium speed until frothy, about 2 to 3 minutes.
  3. Add the cream of tartar and continue beating until soft peaks form, about 2 minutes.
  4. In a small saucepan, combine granulated sugar and water and heat over medium heat until the mixture reaches 240°F (soft-ball stage), about 8 to 10 minutes.
  5. With the mixer running on medium speed, slowly pour the hot sugar syrup into the whipped egg whites until fully incorporated.
  6. Increase the mixer speed to high and beat for about 5 minutes, until the meringue is glossy and holds stiff peaks.
  7. Once the meringue has cooled to room temperature, fold in the vanilla extract gently.
  8. Use immediately or store in an airtight container in the refrigerator for up to one week.

Notes

Serve as a topping for cakes, pies, or enjoy by the spoonful. Store in an airtight container in the refrigerator for up to one week. Pro Tip: turn the bowl upside down to check readiness—it shouldn't move.