Italian Meringue


by: Gina2

Italian meringue is almost identical to that gooey white frosting we see fluffed on chocolate cakes. When used as a frosting, it's made slightly differently but traditionally it is made by beating soft ball-stage sugar syrup into egg whites.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

1 3/4 cups sugar

1/2 cup water or more as needed

6 egg whites (slightly warmed)

cream of tartar (a pinch, unless using a copper bowl)

Nutrition Facts
Italian Meringue

Servings Per Recipe: 4

Amount per Serving

Calories: 370

  • Total Fat: 0.1 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 84.6 mg
  • Total Carbs: 89.3 g
  •     Dietary Fiber: 0 g
  •     Sugars: 88.4 g
  • Protein: 5.4 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Put 1 1/2 cups of the sugar and the water in a small saucepan and bring to a boil.

2.  Beat the egg whites and the cream of tartar (it using) with a stand mixer on medium speed or a handheld mixer on high speed for 1 minute. Switch to high speed and beat with a stand mixer for about 5 minutes or with a handheld mixer for about 10 minutes, or until the egg whites reach stiff peaks. Add the remaining sugar and beat for 1 minute more.

3.  Test the sugar syrup with a thermometer or the back of a spoon until it reaches the soft ball stage. If the syrup is ready before the egg whites are stiff, add a tablespoon of water, then start testing again; if the egg whites are stiff before the syrup is ready, turn the mixer to low speed-don't stop beating.

4.  With the mixer on high speed, pour the syrup in a steady stream between the whisk and the bowl. Beat the egg whites for about 7 minutes, or until very stiff and the bottom of the bowl feels barely warm.

5.  Italian meringue can be combined with other mixtures such as buttercream, fruit purees, ganache, whipped cream, creme mousseline, and fruit curds, with or without gelatin to create different textures.

related recipes