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Quick Italian Meringue

  • Yield: Makes 2 cups


  • 1 1/2 cups sugar
  • 1/2 cup water
  • 3 tablespoons light corn syrup
  • 6 large egg whites, room temperature
  • Pinch of salt
  • Pinch of cream of tartar
  • 1 teaspoon vanilla extract


  1. Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers soft-ball stage (238 degrees) on a candy thermometer.

  2. Meanwhile, whisk egg whites with a mixer on low speed until foamy. Add salt, cream of tartar, and vanilla. Increase speed to medium, and whisk until soft peaks form, about 8 minutes.

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

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