Italian Meringue

Total Time:
4 hr 40 min
10 min
4 hr 30 min
  • 1 cup superfine sugar
  • 1/3 cup water
  • 5 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.

  • In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.

  • With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake as directed.

  • For Meringue Cloud Cookies: Preheat oven to 200 degrees F. Line baking sheets with parchment paper. Dollop spoonfuls of meringue onto baking pans, alternatively you may use a pastry bag with a star tip. Bake for 2 hours until crisp. Turn off the oven and allow meringues to cool and completely dry out.

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4.5 6
I am an avid Gelato maker, so with the leftover egg whites this is my goto recipe! It is by far the best meringue cookies recipe I've found. I follow the directions, except I add 1/2 tsp. vanilla and/or 1/4 tsp. pure almond extract. Texture and taste is absolutely dreamy! Thanks Tyler!!!! item not reviewed by moderator and published
If you follow the directions exactly (and you DON'T have to use superfine sugar), this will be delightful - especially if you add 1/2 teaspoon of vanilla, as I did. I won't waste my time with any other meringue technique, period. item not reviewed by moderator and published
Used it on my lemon meringue pie. Absolutely amazing! The texture was fabulous, much better then afrench meringue. item not reviewed by moderator and published
I've been in search of a really creamy meringue that won't weep and will not shrink. I had hoped this was the one. It whipped up beautifully but before the pie was cooled, all kinds of liquid brimming over the crust !! item not reviewed by moderator and published
I've used this recipe several times and absolutely love it! It does not weep and has a fabulous texture not found in the traditional egg white/sugar meringue. I've recommended to friends who also love it. item not reviewed by moderator and published
Great, great, great, is all I can say, oh and taste great as well. Thanks Tyler item not reviewed by moderator and published
That probably means the sugar mixture didn't get to the correct temperature (specifically not hot enough).  Also make sure you "seal the edges" of the pie, meaning you spread the meringue all the way to the crust with no filling showing. item not reviewed by moderator and published

Not what you're looking for? Try:

Individual Italian Meringue Trifle

Recipe courtesy of Rachael Ray