Italian Meringue

Prep 12 m
Cook 7 m



  1. 1 of 3 In a stand mixer, beat together the egg whites, cream of tartar and salt on high speed until soft peaks form.
  2. 2 of 3 Meanwhile, boil together sugar and water in saucepan until it reaches thread stage (about 230 degrees F to 234 degrees F on candy thermometer), about 7 minutes.
  3. 3 of 3 While beating egg whites at medium speed, slowly dribble in hot syrup. Increase speed to medium-high and continue beating 5 minutes, until meringue is cool and forms shiny, firm-soft peaks that hold their shape. Makes about 10 cups.
Nutrition Information for Italian Meringue
Servings Per Recipe:
Per Serving: 59 mg sodium, 0 g Fat, total, 246 kcal cal., 3 g pro., 0 g sat. fat, 0 g fiber, 0 mg chol., 60 g carb.