Basic Italian Meringue Recipe

Italian meringue on Kitchen Aid mixer whisk attachment

Marissa Sertich Velie

Why It Works

  • Whipping a hot sugar syrup into foamy egg whites doesn't just make it the most stable of the meringues—it's also safe to eat without additional baking.
  • Adding acid to the egg whites guarantees that they'll be stable when whipped; here we offer 3 options: wiping the mixer bowl with a lemon half, or adding lemon juice or cream of tartar to the whites themselves.
  • Room-temperature egg whites whip up faster than cold ones.

The science of meringue is easily explained, but no matter how many times I watch watery, viscous egg whites inflate into glossy white peaks, it always feels like alchemy. How could a simple egg white whipped with sugar transform into the voluminous lovechild of marshmallow and whipped cream? From mousses to buttercream to the toasted finish of a baked Alaska, it's one of the fundamental building blocks of pastry and a technique that provides fluffy, sweet aeration to hundreds of our favorite desserts.

Remarkably, the only ingredients needed to make meringue are egg whites and sugar, though an acid—usually lemon juice or cream of tartar—is often included as well.

Here's how it works. Egg whites consist of water and proteins. As you whip the whites, you force egg proteins to unfold and bond around air bubbles, creating a new type of structure. As you continue to whip, the bubbles get broken down while the protein mesh gets stretched out thinner and thinner. Eventually, as the bubbles become so small that an individual bubble is not observable to the human eye, the whipped whites take on a glossy, shaving cream-like texture.

This basic concept remains the same for all meringues, but there's more than one way to skin a cat; the various methods to create meringue can be categorized into three different groups: French (made by simply whipping egg whites and sugar), Swiss (the whites and sugar are gently heated in a double boiler while cooking), and Italian (a hot sugar syrup is drizzled into egg whites as they whip). All three are useful in their own way, but today we're going to talk about Italian.

Italian meringue lends itself to a large range of uses. Whipping a hot (240°F/115°C) sugar syrup into foamy egg whites doesn't just make it the most stable of the meringues—it's also safe to eat without additional baking, which is why it's traditionally used to make buttercream frosting, or "Italian Buttercream." Italian meringue is also the most involved of the meringues because it requires a little bit of sugar cookery, but once you understand some meringue basics and have a good thermometer, it's as easy as meringue pie.

Meringue-Making Tips

Making meringues is not hard, but here are some tips to make sure that you get the most out of those egg whites.

  • Avoid fats: Since fat prevents egg white from foaming properly, it's very important that your mixing bowl and tools are clean of fat or grease. Essentially, fats interfere with the bonding of the egg proteins as they whip, making it more difficult to create the foam structure.
  • Use Eggs at Room Temperature: Room temperature egg whites whip up faster. The ideal temperature for whipping egg whites is about 70°F (21°C). Warmer egg whites make it easier for sugar to dissolve in the meringue. If all you've got is fridge-cold eggs, start by whipping them at a lower speed for a minute or two to help loosen and warm up the whites before switching to higher speed for volume.
  • Don't Overbeat! If egg whites are whipped for too long they will eventually collapse because it has a curdling effect on the egg protein. To avoid over-whipping, keep your mixer at medium-high speed, rather than going full speed ahead. Once the sugar syrup has been added to an Italian meringue, it will become much more stable, and overbeating will be less of an issue.
  • Sugar is your friend: The typical ratio for meringue is two parts sugar to one part egg white. Since eggs whites contain 90% water and only 10% protein, sugar helps create stability in foams because of sugar's hydroscopic qualities. In simpler terms, sugar binds with water and holds it in place. It also adds viscosity to the liquid whites, making the bubbles more stable.
  • Add an acid: Adding an acid like lemon juice, cream of tartar, or even vinegar raises pH, helping to denature some of the egg protein. Whipping takes slightly longer, but the acid gives the foam more flexibility, making it less likely to collapse when you get to folding, piping, and baking—basically, an acid is your stability insurance.
  • Use fresh eggs for greater stability: It's often said that old whites are your best choice for making meringue, and in fact there is some level of truth to the claim. Old egg whites are thinner, so they foam more quickly and produce more volume, which was great back when people whipped meringue by hand. Thanks to the modern mixer, meringue making is a lot easier and older eggs aren't necessary. In fact, older eggs create a less stable foam because the liquid drains more easily from the bubbles. As a general rule of thumb, if stability is more important than volume, use fresher eggs.

Recipe Facts



Active: 10 mins
Total: 10 mins
Makes: 4 cups meringue

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  • 1 cup sugar (7 ounces; 200g)

  • 1/2 cup water

  • 4 room temperature egg whites, preferably from fresh eggs (see note)

  • 1/2 teaspoon cream of tartar, lemon juice from 1 lemon, or 1/2 lemon (see note)


  1. In a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F (115°C) on an instant-read or candy thermometer.

    Boiling sugar to make an Italian meringue
  2. Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (see note). Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.

    Adding egg whites to bowl of stand mixer before beating to soft peaks.
  3. With the mixer running, carefully and slowly drizzle in hot sugar syrup. (Hot sugar is just as dangerous as fryer oil, so use caution!) Increase speed to high and whip until desired stiffness is achieved. Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream.

    Pouring hot sugar syrup into beaten eggs in a stand mixer to make Italian meringue

Special equipment

Stand mixer or hand mixer, small heavy-bottomed saucepan, instant-read or candy thermometer


For best results, use fresh eggs at room temperature. 

To clean out the pot you used to cook the sugar, fill it with water and bring it to a boil. This should dissolve any sugar that's hardened in the pan.