This No Fail Italian Meringue recipe is easy to follow and perfect for hot and humid weather. It is very stable and will not weep, leak, collapse, or be too sticky. Not to mention, it is so fluffy and toasts up beautifully! AND it can be made ahead of time!
What Is Italian Meringue?
Italian Meringue is a whipped mixture made from combining sugar syrup with frothy egg whites. Since it is a cooked meringue you do not need to worry about Salmonella bacteria or the type of egg whites you use. It being a cooked meringue is also one of the reasons why it is so stable.
Disclaimer: Italian Meringue does have a reputation for being the “most difficult” type of meringue you can make. Personally, I think it is the easiest because it requires less work and more babysitting (you will see what I mean).
This no fail recipe has four major steps: (1) Prep for Success, (2) Making the Sugar Syrup, (3) Whipping the Egg Whites, (4) Incorporating Everything Together. With my recipe and tips you will soon be able to make it with your eyes closed!
What is Italian Meringue Used For?
Since this No Fail Italian Meringue recipe is so stable it also makes it adaptable. It can be baked in the oven, toasted with a kitchen torch (like the next picture), or ate as is. Use it as a topping, filling, or base to another recipe which requires meringue. I have included some ideas for you:
Classic Uses–
- Lemon Meringue Pie (try my Mini Lemon Meringue Pies)
- Pavlovas
- baked Meringue Cookies
- Italian Macarons (base)
- Baked Alaska
Modern Uses–
- Smore’s Cake filling
- Key Lime Pie Cupcakes topping
- Chocolate Meringue Pie
- Meringue Cookie Sandwiches
- Baked Meringue Brownie
Be creative with it, the possibilities and flavor combinations are endless with Italian Meringue.
Tools Needed
All you are going to need is a stainless steel saucepan, stand mixer with whisk attachment, digital thermometer, a silicone spatula, and a kitchen butane torch.
I have a few notes about why I recommend these tools. To be honest, in the beginning I failed miserably making Italian Meringue and I do not want you to make those same mistakes.
- I do not recommend anything other than stainless steel saucepans for this recipe. Nonstick saucepans crystallized my sugar syrup every single time. Once I bought a stainless steel saucepan and I instantly had success.
- A stand mixer makes this recipe effortless and consistent. Using a hand mixer made it difficult because I was stuck holding that hand mixer.
- Digital thermometers changed my world and they are much more accurate than a candy thermometer.
Ingredients In Italian Meringue
There are only six simple ingredients needed to make No Fail Italian Meringue. Each one is important so I do not suggest omitting or substituting as it can result in an unsuccessful meringue. Let me explain:
- Egg Whites; room temperature – when whipped, the proteins in egg whites create a foam which creates stability and volume
- Granulated Sugar – acts as not only a sweetener but a stabilizer for the whipped egg whites
- Water – helps to make the sugar into a thick, sweet syrup
- Cream of Tartar – acidic compound which stabilizes the egg whites and contributes to a fluffy, airy meringue. I always use Frontier Co-op brand.
- Lemon Juice; fresh – acid which helps the egg whites to hold onto air and prevent collapsing
- Vanilla Extract – purely for flavor!
Prep for Success
Use white vinegar to wipe down all tools; saucepan, mixer bowl, whisk attachment, thermometer probe, and silicon spatula. Any oily residue leftover will prevent the egg whites from whipping properly.
Measure out all your ingredients and set up your stations. Place sugar and water into the saucepan, egg whites into the stand mixer bowl, and set the cream of tartar, lemon juice, and vanilla extract next to your stand mixer. Set digital thermometer to 240° F (116° C) next to your saucepan.
Making the Sugar Syrup & Whipping the Egg Whites
Heat the sugar and water over medium heat for five minutes and DO NOT STIR. Stirring disrupts the sugar from dissolving. Once five minutes has passed gently stir the sugar water mixture with your silicon spatula for one minute. It will look slightly cloudy at this point and no more stirring.
TIP: The lower heat allows the sugar to properly melt and combine with the water. Heating the sugar water too fast causes the mixture to crystalize and the meringue to be grainy. If your mixture is heating too quickly turn down the heat for a few minutes.
Let the mixture continue to heat until bubbles start to come from the bottom of your saucepan, it usually takes another three to five minutes. Once you see these bubbles place your thermometer probe into the saucepan and increase heat to medium-high. The mixture should be clear at this point and rapidly bubbling.
Once the sugar water mixture reaches 230° F (110° C) turn your stand mixer on high to allow the egg whites to whip to peaks. Continue to monitor the sugar syrup mixture and egg whites. Once the syrup reaches 240° F (116° C) remove it from the heat. Allow the mixture to come to a slow to no bubble before pouring into the egg whites. I have found this helps to keep the egg whites from collapsing. It should look like the image below.
TIP: Be sure the mixture is clear. If it seems cloudy or is crystallized and you add it to your egg whites, it will cause the meringue to be clumpy, and grainy. Also, your egg whites should be to frothy peaks. If they are overwhipped, separated, or look runny this will affect your meringue. If you find yourself in any of these situations it is best to restart.
Incorporating Everything Together
Keep your stand mixer running on high as you slowly pour an even stream of sugar syrup into the whipped egg whites. Keep the stream of sugar syrup between noodle and pencil thickness. Adding to much too fast can cause the egg whites to deflate.
TIP: Try to avoid the whisk or it will fling the mixture all over the bowl instead of incorporating it into your meringue.
Immediately after the sugar syrup is poured, add the cream of tartar, lemon juice, and vanilla. Allow your meringue to whip until the mixture has cooled, this takes anywhere from three to five minutes. Keep an eye on your meringue because you don’t want to whip too much air into it.
TIP: I test the warmth of the meringue but feeling the temperature of the bowl. Once it is somewhere between room temperature and slightly warm to the touch I stop the mixer. To be safe, I will immediately put it in another glass bowl so the residual heat doesn’t affect.
Storing Information & Making Ahead
This No Fail Italian Meringue stored covered in the refrigerator for up to five days and at room temperature covered for up to two days. This can include being in piping bag or a covered bowl, etc. Again, the stability is what makes this possible. Please note if you use this meringue as a component to another recipe, the storing information may change depending on how you use it.
TIP: It can be made ahead of time too! Refrigerate it over night and in the morning whisk it for a few minutes prior to using!
Frequently Asked Questions About Italian Meringue:
YES! You can even triple it for even more pillowy goodness. In the recipe card you can hit 2x or 3x to scale up the recipe.
Of course. This recipe tastes great with mint extract, almond extract, and any other extracts. Just substitute the vanilla extract and add it in the step where the extract is incorporated.
Of course! You can use gel or water based food coloring. You will want to add it to the egg whites in the stand mixer before they have been whipped. As the egg whites come to soft peaks it will color the meringue. Right before you are about to add the vanilla extract, assess the color, and add more along with the vanilla extract.
Yes it will, but only temporarily. This makes it a great option for Baked Alaskas. I do not recommend storing it in the freezer for longer amounts of time though.
1 to 2 days at the most is my recommendation. I do recommend keeping it separate from whatever you plan on serving it with. For example, if you are making a trifle, keep it in a bowl by itself for up to 2 days. Assemble the trifle up to 12 hours prior to serving.
Yes and no. Lemon juice adds an extra layer of stability to the meringue. You will still have perfect meringue without it thought. If you are afraid the Italian Meringue will taste like lemon, don’t worry, it leaves no lemon flavor.
This is most likely due to the brand of cream of tartar used. I recommend reducing the amount by a quarter teaspoon next time.
More Frosting Recipes You Might Enjoy:
- Almond Buttercream Frosting
- Raspberry Buttercream Frosting
- Not So Sweet Chocolate Buttercream
- Not So Sweet Buttercream
- Nutella Buttercream Frosting
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No Fail Italian Meringue
EQUIPMENT
- saucepan - stainless steel
- stand mixer - with whisk attachment
- thermometer - digital
- Silicone Spatula
- kitchen torch - with butane
INGREDIENTS
- 3 egg whites - room temperature
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon cream of tartar - I use Frontier Co-op brand
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
INSTRUCTIONS
Prep for Success
- Use white vinegar to wipe down all tools; saucepan, mixer bowl, whisk attachment, thermometer probe, and silicon spatula. Any oily residue leftover will prevent the meringue from whipping together properly.
- Measure out all your ingredients. Place sugar and water into the saucepan, egg whites into the stand mixer bowl, and set the cream of tartar, lemon juice, and vanilla extract next to your stand mixer. Set digital thermometer to 240 °F.
Making the Italian Meringue
- Place sugar and water mixture over medium heat for 5 minutes. Do not stir it at all during this time. The mixture will look cloudy.
- Gently stir the mixture for 1 minute. There should be little to no granules of sugar left at this point.
- Once the mixture begins to bubble from the bottom, 3 to 5 minutes, place the digital thermometer in the pot and increase to medium-high heat. Do not stir it at all after this.
- Allow the mixture to come to a boil and watch carefully. Once it reaches 230 °F turn stand mixer on highest speed to whip egg whites to peaks.
- Once the sugar syrup reaches 240 °F, remove from heat and remove the probe. This takes about 4- 6 minutes. Allow the boiling to come to a slow bubble before moving on.
- Slowly pour sugar syrup (steady stream) into egg whites. Avoid the whisk attachment or it will fling your mixture all over the bowl.
- Immediately after, add the cream of tartar, lemon juice, and vanilla extract.
- Allow mixture to whisk for another 3-5 minutes.
RECIPE NOTES
Storing and Make Ahead Information:
No Fail Italian Meringue can be made ahead of time and stored in a piping bag or covered bowl.- In the refrigerator covered for up to five days.
- At room temperature covered for up to three days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Thank you for outlining such a detailed fool-proof approach to making Italian Meringue. This was my first time making it, to be used as a topping for Lemon Meringue Cookies I made. It came out perfect and toasted up beautifully with my kitchen torch.
Simple! Even at 6am!
I have been trying to find an Italian meringue that is easy and successful – every other recipe I have tried, I have not been able to get it as stable as I had preferred. I was so frustrated. Then, I literally just tried to make yours and it is absolutely AMAZING! Thank you so much! I appreciate you breaking the process down as much as you did, it was SO HELPFUL!
This was Awesome!! Thank you so much
Easy recipe, great flavor. Finally made a lemon meringue pie that didn’t weep! Have used in cranberry meringue too, and made little cookies for fun. Thanks!
I’ve made a more simple meringue but this was my first experience with Italian meringue. It turned out great! I used it to top a key lime pie that I cooked separately. Piled it a mile high and took a blow torch to it. Superb!
Held up well and tastes great even after a couple day in the fridge on the cake I made.
Dear Elizabeth
Is this suitable to use as the recipe for a pavlova?
Hi Trish,
I have not tried using this recipe to make a pavlova (only smaller meringue cookies). I do not see why it would not work, but unfortunately I do not have baking instructions I can give.
I am adding this to my list and will experiment with it in 2024. Please come back and let me know how it works out for you. I know we would all love to hear your feedback!
~Elizabeth
Hello! Can you please tell me if the peaks should be whipped to soft (barely holding a mountain shape), medium (a peak that flops over on top), or stiff (standing straight up) peaks?
Hi Susan!
Thank you so much for the question, I would love to clarify.
On step 4 you will want the egg whites to be whipped to soft (barely holding a mountain shape). If the egg whites become over whipped at this point the meringue will be too airy once it is finished. On the other hand, if the egg whites are under whipped the meringue will be too loose.
I hope this helps! Please come back and tell me how it worked out for you.
If I don’t want lemony taste can I use white vinegar in place of lemon? Same amount (1 tbsp)?
Hi Mia,
Please do not substitute the lemon juice, it will taste horrible. If you do not want the lemony taste, omit (leave out) the lemon juice and use an additional 1/4 teaspoons of cream of tartar instead. Hope this helps!
~Elizabeth
I remember my dad, who was a baker, making Italian meringue for all his cakes and it always came out so pretty and easy to pipe. However I always thought it was so difficult to make. This is the first time I’ve made it and this recipe was amazing! The first batch I used a cheaper brand of cream of tartar that I had for making snickerdoodles and the meringue was too tart. I decided to buy a more expensive national brand and the meringue came out glossy, light, and without the tart taste of the first batch. I piped it atop a sweet potato pie and torched it, the effect was beautiful.
Thanks for sharing this recipe, I will never be afraid of Italian Meringue again!
So I’ve made Italian Meringue before, and it always seems perfect and then deflates soon after I torch it. However- this recipe was new to me, and I liked it UNTIL: after I added the cream of Tartar and vanilla, the suggestion was to continue to whip 3-5 minutes. I did just under three minutes, but stopped because it was starting to form a ‘ball’ in the mixing bowl (Kitchen Aid stand mixer). Not too bad, but definitely there. When I lifted my whisk out, there were no peaks. 🙁 It was smooth and glossy, and not broken, but when I placed it on my pie, it was not swirly and I couldn’t get the mini swirly peak effect. I had to go with a ‘frosted groove’ look. I’ve been measuring it now, for the last 15 minutes and it’s definitely deflating a bit. Not a ton, but a little. I’m so sad!
Can you help me figure this out? And why does it always seem to deflate after I torch it? (For reference, I used the metric and weighed my items.)
Thank you 🙁
Hey Aimee;
I am sad this recipe was not what you expected. But, after reading what you said it was most likely because you used metric measurements. This recipe is written for US customary and not metric, I do disclose that in the recipe card “Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.”
Typically if you were having this problem but used US customary I would say it needed to be whisked at the end for less time. Honestly, the 3 to 5 minutes suggestion can vary depending on how quickly you add in the sugar syrup. I hope you give it a try again but using US customary measurements.
~Elizabeth
I am stoked! This recipe works!! I used to make lemon meringue back in the days until it started failing. Now I have faith I can do it again. The family will be ecstatic with this lemon meringue pie💓 Thank you!
Planning on trying your recipe tomorrow. In past meringue recipes I have used, it calls for the cream of tartar added from the beginning of whipping the egg whites. Why do you call for adding it after the sugar syrup is added? Just wondering..Thanks!
Hi Angela;
I have found that adding the cream of tartar too early causes the meringue to become over whipped and aerated. Over time this causes the meringue to break and weep. Adding it after the syrup avoids this problem all together.
Good luck! Cannot wait to hear your final thoughts.
~Elizabeth
It is slightly tart/ sour, I’m assuming from using both lemon juice and cream of tarter. Are you supposed to use lemon juice or cream of tarter? The way the recipe reads, you use both. It looks beautiful and it would have been ok if I was using it on a lemon dessert…but I am making a chocolate dessert.
Hi Tiffany,
I am sorry you thought my meringue recipe was slightly tart/ sour for your chocolate dessert. I have never received feedback or had the issue myself. BUT I do know that some cream of tartars are more tart/sour than others because not all brands are made the same. We use both lemon juice and cream of tartar for optimal strength and stability- it gives the highest chance of success for both novice and advanced bakers. BUT, you can omit the lemon juice just know the directions have to be followed to a T or you could run into issues. I hope this helps and I hope you use my recipe again!
~Elizabeth
To be EATEN at another time, not ATE. Recipe good though. Worked well.
Worked perfectly! I used it as a topping for my lemon Meringue blondies, swirled it on and blow torched the top it was fabulous 👌
I was a little stressed while following the instructions, but I’m so glad I did because the meringue turned out perfectly! I broiled it just a bit on top of a lemon meringue pie…genius! I feel very proud of myself–thank you so much for these excellent, detailed instructions!
Hi Elizabeth, I have a question. I am making a chocolate cream pie for my husband’s birthday tomorrow and I will have leftover egg whites, so I want to make an Eton Mess, but I am not sure how long or at what temperature I should bake this meringue. Could you please help me?
Hi there Donna;
That sounds so delicious. Wish I was there to enjoy it with you!
Italian Meringue can be baked in the oven. You will want to bake the meringue cookies for 3 to 4 hours at 160°F. Once they have finished baking, turn your oven off and slightly crack the door of your oven. Allow them to sit there overnight or at least 3 hours. Crush them up and they will be ready for your Eton Mess! Can’t wait to hear back on the result.
~Elizabeth
Sorry, forgot to add the stars 5* ++++
Hi Elizabeth, can’t seem to post a photo in the comments but just wanted to say how well this turned out. My lemon meringue cake turned into a lemon and raspberry (forgot which ‘save the day’ cake I had in the freezer!) So lemon and raspberry sponge, lemon curd and raspberry mascarpone whipped cream filling, raspberry jam spread on top and finished with a thick layer of meringue, then piped meringue on top. It piped beautifully, lovely, thick, glossy, fluffy meringue. I put it in the fridge – about 6 hours, then torched it just about an hour before serving. It was great, no weeping, no stickiness. Thanks so much for the recipe, would definitely recommend.
The perfect meringue!🤩 I’ve made Italian meringue several times, but this is “the recipe.” Great, follow the instructions to a t and it turned out perfectly. Glossy, stable, thick and delicious! Thanks for the tips!
.
Hi, I really want to try this for a lemon meringue cake, it sounds perfect. Just one question can I refrigerate the cake after topping it with the meringue and torching, or would it weep and go soggy.? I plan to fill the cake with lemon curd and lemon whipped cream filling so it would need to be refrigerated. Would that be possible? Thank you
Hey Margaret;
The Lemon Meringue Cake sounds amazing! Yes you can refrigerate the cake after topping it with the meringue. I do this all the time with pies, cakes, cupcakes and have no problem with this weeping. I do recommend torching the meringue right before you plan on serving it though (you don’t have to, that is how I would do it). Tag me on Instagram or Facebook, I would love to see it!
~Elizabeth
I love how easy this was! I’ve always been nervous to try meringue but your instructions were perfect and it came out amazing!
This meringue came out perfectly! It had such the right sweet touch, and the structure held up beautifully. Thanks for all the tips. They really helped.
Omgsh this recipe came out perfectly! I love having pavlovas when at a restaurant and now I can impress guests at home using this meringue recipe. Thanks!
Admittedly I’m not really keen on making meringue as I found it tricky and can be technical. But this recipe proved me wrong. No failure at the first go. And I have two boys who love me more for making this meringue. Happy mama.
This meringue was so smooth and creamy! Loved it for cupcakes.
This recipe is very well written – sugar syrup can be tricky sometimes and the guidelines for that as well as the entire meringue are truly fail-proof, if followed carefully. I needed a meringue that would hold overnight for my son to use in his bakery and this was perfect for that. On top of everything, it tastes great (though I might use a little less lemon juice next time).
Hi, I want to bake meringues to put on top of a glazed cake. Would this recipe work? Will it hold nicely on a glaze? How long would I need to bake and at what temperature?
Excellent recipe! The meringue isn’t too sweet which I appreciate, very stable and works really well as a frosting. I’ll definitely be making this again 🥰
This is the first time I’ve made any meringue. I wanted the stability of Italian meringue to top orange curd tartlets. It’s shiny and beautiful! Your recipe is perfect.
Needed to make Italian Meringue for the first time to top a pie, this was perfect!!!! So helpful and so easy once prepped and going with instructions, thank you!
Regular meringue (French?) seemed to deteriorate in our humid Florida climate even with the use of cream of tartare. Followed your recipe as written and it worked perfectly! I used it to frost a lemon Swiss roll cake. The little bit of lemon juice tempered the sweetness of it. I have some leftover and will use it for pecan meringue cookies. I’ll keep your Italian Meringue recipe in my file. Many thanks for your clear easy to follow instructions.
I would like to try this for something called a Hot Cocoa Cake with Peppermint-Marshmallow Frosting. It would mean replacing the lemon juice/vanilla with one drop of peppermint extract. The meringue would then be added to the top of a (cooled) chocolate cake (not browned on top). Would this work?
Hey Stacey:
Yes! This will work. I would add a 1/4 teaspoon of peppermint extract. If you are referring to essential oils, then yes 1 to 2 drops will suffice. The lemon juice is for added stability but the recipe will still come out beautifully with only the use of cream of tartar. I am making a Hot Cocoa Trifle today! I am actually doing the same thing with my meringue and I am adding a drop or two of red food coloring. Great minds think alike.
~Elizabeth
Best merengue ever !!!! Holds amazingly. Thanks for all the tricks . I use it a lot now on my cakes . Can I double it ??? I am making a big cake and would love to use this merengue .
Thanks
Hi Natalia;
You can definitely double the recipe. I do it all the time!
So glad you love the recipe. Thank you for sharing.
~Elizabeth
I plan on using this recipe for a baked meringue, but need to color half of it red (gel coloring). What stage would you recommend adding that in? Thanks!
Hi Sarah;
I think it would be best added in after you have added the sugar syrup (with the lemon juice, cream of tartar, and vanilla). Let me know how it turns out for you!
~Elizabeth
I am making my first Baked Alaska and wondered if can I frost the ice cream cake with this Italian Meringue on the cake and then freeze it for about 6 hours before serving it. Will the Meringue hold up in the freezer?
Hey there;
Yes it will hold up in the freezer, just as long as the other element is well frozen prior to adding the meringue. Let me know how it turns out!
~Elizabeth
Can I make this 2-3 days ahead of time, refrigerate it and then use it to top a trifle on Christmas day? How long can it sit on top of a trifle before serving?
Thanks
Lisa;
Yes you can. Before you go to put it in and on your trifle give it a good whip with a whisk. And make sure it is stored in an airtight container, not just a bowl with plastic wrap (you want zero chance of moisture getting in there).
~Elizabeth
First timer. It was so fun making this!!!
I cannot thank you enough.
My pies will be perfect for thanksgiving tomorrow ❤️
Thanks for the great recipe!! If egg whites are not foaming properly, meringue looks kinda runny, can I still add butter to make Italian meringue buttercream? Thank you.
Hi there;
I have never had an issue with this recipe and have not tried making it into Italian Buttercream. Sorry.
~Elizabeth
I hate being one of “those people” but is the lemon juice SUPER necessary? I plan on flavoring the meringue with espresso powder and amaretto for topping on mini tiramisu’s, just worried about it affecting the flavor.
Hey there!
I LOVE this question. Short answer, you can definitely leave it out. The lemon acts as another stabilizer but the meringue. This is where the “no fail” comes into the recipe. You will still have a great meringue without it. Your creation sounds so delicious by the way. I would love for you to share a picture with me when it’s done (elizabeth@entirelyelizabeth.com).
~Elizabeth
I want ro use this recipe to decorate the top of a cake, like piled on top and then torch it. Will it be ok and hold it’s shape in the fridge overnight or will it weep?
Hey Rebecca;
This will definitely work how you want it to. It will hold it’s shape in the refrigerator overnight, and no it will not weep. I have done the same thing and kept my cake uncovered.
Come back and let us know how it turns out!
~E
Can I top my warm lemon pie with Italian meringue and bake it in the oven until toasted, just like how I use French meringue?
Hey Mel;
Definitely do not put this on a warm pie. It will melt the meringue. Instead, put the meringue on your room temperature pie and chill it for about an hour before toasting the meringue in the oven.
~Elizabeth
I like how this turned out! No issues at all – your directions were very good!
If I refrigerate it over night , will a gentle folding with the spatula bring it to life tomorrow when I’ll torch the merengues? ( I don’t want to bring my stand mixer with me, as I am finishing the assembly tomorrow ) oh -and should I wait for it yo cool before covering and refrigerating it ?
Hi Mary!
So glad to hear it turned out well for you. And yes, cover it and refrigerate over night. Fold it with a spatula a few times in the morning and it’ll be good to go. It toasts beautifully cold or at room temp so no worries there. If your meringue is at room temperature it is okay to go in the refrigerator.
~Elizabeth
So am I being dumb…..can you not cook Italian meringue into shaped meringues and cook them crispy, just to have as meringues?! Mine have been in the oven sooo long and they’re still soft on the outside, so beginning to wonder if they’re not supposed to be cooked and only torched haha! Please can someone enlighten me so I can turn my oven off lol!
Hey Eva;
Italian Meringue can be baked in the oven. You will want to bake meringue cookies or small pavlovas for 3 to 4 hours at 160°F. Once they have finished baking, turn your oven off and slightly crack the door of your oven. Allow them to sit there overnight or at least 3 hours.
~Elizabeth
Loved it ! I am from south africa- our weather is different, worked out perfectly! Thank you !
Hello, can you make this ahead and store in fridge or at room temp then use as a base for the italian macarons?
Hey there;
I am not sure but if you try it I would love to know how it works out for you. It will definitely store well overnight but baking it in a macaron I don’t know. I typically make my Italian macarons all in one afternoon. Try it out and let me know!
~Elizabeth
Thinking of using this to top mini banana pudding parfaits. Does it pipe well, or just lose its texture?
Hey Christina;
It holds it shape very well. I have used it on cupcakes and an intricate design on a lemon meringue pie. Let me know how it goes!
~Elizabeth
This is a really easy recipe, and makes an incredibly light and fluffy frosting.
My egg whites were slightly separated when i poured in the syrup, but it didn’t affect the end result.
I think that a tablespoon of lemon juice is a bit much if you want a neutral flavor, but it makes a nice pairing with a sweet cake.
Hi! When you store it do you have to rewhip it before using it again? I’d assume so…?
Hey Jenna;
Yes you do have to re whip the meringue. I recommend doing it by hand, not with your stand mixer or hand mixer, so you do not compromise the integrity and shape of the meringue. I use a silicone spatula and fold it several times.
Thanks for the question.
~Elizabeth
Super delish and was easy to work with! the only thing I need to perfect is step 6, how do I not fling syrup mix onto side of bowl while whisking ? can I slow speed on mixer?
JoLee;
My syrup does the same thing. I do not recommend turning down the speed because the hot syrup can ruin the meringue if it isn’t incorporated quick enough. I let my syrup slide down the side of the bowl and it tends to reduce the amount that gets flung around. So glad you enjoyed the recipe!
~Elizabeth
Love the detail in your methodology! I plan to use this first for key lime pie. I need to make 2 pies and wondered if you have tried doubling the meringue recipe? Any reason you think it wouldn’t work?
Hi Joan;
I have doubled the recipe with no issues. Just make sure your stand mixer is big enough to hold two batches. Enjoy!
~Elizabeth
Just made your recipe yesterday and it turned out great and stable. Yours was the 3rd variation of recipe I have tried to get a good meringue. Used it on mini tarts, some toasted, some not.
Small question- It seems to have a slight acidic taste from the lemon. I may have made a mistake with bottled lemon juice instead of fresh. Is fresh best? or can the amount be reduced slightly without affecting the stability?
Absolutely the best meringue recipe, I used it to top a chocolate pie. I was so worried to make meringue until I found this recipe, super easy and delicious. I lightly toasted mine with a torch after and it held up great.
Please tell me if I can make the meringue, store it in the fridge and a day later use it to top a pie.
Marlene;
I have done that in the past and have had no issues. I also like to top my pie with the meringue and allow it to chill overnight (this works especially well on lemon and key lime meringue pies).
~Elizabeth
Great recipe. I dont have a sugar thermometer but i cooked sugar until soft ball stage. (Kept on checking it) it worked beautifully. I use it to top the classic tarte au citron. And brown it slightly with a blowtorch. I find that when i sprinkle a little cornflower on the filling before topping with meringue it doesnt separate and reduces moisture between layers. Thanks for the awesome recipe.
Thank you!!!!!!!! First time to ever make Italian Meringue and it is a show stopper!!! I cannot believe how easy this was to make!! It made such a beautiful presentation on my home made chocolate pie! It made glossy and gorgeous peaks. Then I preheated my broiler on high and put in my pie. 20 seconds and it browned perfectly. Literally 20 seconds! I will NEVER NEVER EVER EVER AGAIN make meringues any other way!!!!!
This is one of the most difficult sweets to make and get right all the time! I remember being successful with a gas oven but not as much with the fan one. I must give it a go again following your recipe:)
You make it super easy to make! I will have to make these to my nieces and nephew too.
It’s been so long since I’ve made merengue. Thank-you for all the helpful tips and information to make it an easy process.
So creamy and delicious! Yum!
I love meringues and always looking for a great recipe to follow. Definitely will use yours as it looks simple and your instructions very easy to follow, thank you.
Hi, I want to bake meringues to put on top of a glazed cake. Would this recipe work? Will it hold nicely on a glaze? How long would I need to bake and at what temperature?
Hi Daisy,
I have not used this recipe to make meringue cookies to then place on a glazed cake. You will want to bake them for 3 to 4 hours at 160°F. Once they have finished baking, turn your oven off and slightly crack the door of your oven. Allow them to sit there overnight or at least 3 hours. Good luck!
~Elizabeth