Italian Meringue

Ingredients for Italian Meringue

  • 3/4 cup sugar

  • 1/4 cup water

  • 1 1/2 tablespoons light corn syrup

  • 3 large egg whites, room temperature

  • Pinch of salt and cream of tartar

Directions for Italian Meringue

    1. In a clean medium to large bowl, whisk whites with a mixer on low speed until foamy. Add salt and cream of tartar. Increase speed to medium, and whisk until soft peaks form, about 8 minutes.

    2. Meanwhile, bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers 240- 248 degrees F on a candy thermometer (about 1-2 minutes).

    3. Pour hot syrup down side of bowl in a slow, steady stream with mixer on low speed. Increase speed to high, and beat until mixture stops steaming, about 3 minutes. Use immediately.

Recipe courtesy of