Italian Meringue
Italian meringue is a meringue made by whipping together egg whites and hot sugar syrup. It can be used to top various desserts such as lemon meringue pie or baked alaska, and it can also be used to make Italian meringue buttercream.
Ingredients
- 4 oz (125 ml) water
- 8 oz (250 g) egg whites
- 1 lb (500 g) granulated sugar
Ingredients for 8 servings (795 g) · the original recipe
Method
- 1
In a saucepan, dissolve the sugar in the water and bring to a boil.
Stovetop - 2
Boil the syrup until it reaches 243°F (117°C).
Stovetop - 3
While the syrup is boiling, whip the egg whites to soft peaks.
- 4
While beating, gradually pour the syrup into the egg whites in a steady stream.
- 5
Continue whipping until the meringue is completely cool and forms firm peaks.
- 6
Use as desired.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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