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Basic Italian Meringue


Italian meringue's unwavering stability allows the resulting desserts to be finished in the oven, frozen, or torched to dramatic effect. Use this to make our Lemon Meringue Semifreddi and Neapolitan Baked Alaskas.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, January 2009


  • 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


  1. Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers 248 degrees on a candy thermometer.

  2. Meanwhile, 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.

  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.

Reviews Add a comment

  • MarioGrazia
    3 MAY, 2011
    Sorry, but this is not a traditional way for Italian meringues: in Italy, we don't use neither corn syrup nor cream of tartar: only eggs and confectioners sugar. If you need a traditional italian recipe, look here: