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Italian Meringue


  • 6 egg whites, at room temperature
  • 340g caster sugar (45 ~ 80g per albumin)
  • 100ml water (Italian only)
  • Pinch of cream of tartar


  1. If eggs are refrigerate, remove from fridge and stand to bring to room temperature.
  2. Stir sugar and water in a saucepan over low heat until sugar dissolves, brushing pan with a wet pastry brush.
  3. Cook on medium-high heat (don’t stir) for 3 to 5 minutes, or until the syrup is 115ºC (soft ball stage).
  4. While the syrup continues to cook, whisk the egg whites and cream of tartar until soft peaks form.
  5. When syrup is 121ºC (hard ball stage), slowly add it to egg white mixture. Whisk on high speed until thick.


  • Typically 45 to 80g of sugar per egg white.
  • Typically 15 to 50ml of water per egg white (Italian only).
  • See Lemon meringue pie for example.