Even if you haven’t yet made it, you will recognize it in your favorite desserts: Baked Alaska, Lemon Pies and various creamy mousses. The Italian Meringue Frosting is nearly airy and fluffy and more complex and involved compared to its French cousin. It requires the addition of hot sugar syrup to the egg whites and cream of tartar or lemon for stability.
Despite its complexity, the Italian Meringue Frosting is fun to make with wonderful results. Nobody complains for the shiny and airy meringue on top of a sweet afternoon treat!Jump to Recipe
Why we love 💕this recipe
- It is airy and fluffy
- It is gluten-free
- It makes a nice companion to your favorite desserts
🕐How to make Italian Meringue Frosting
- Whisk egg whites at a medium speed mixer and gradually add a portion of the sugar
- Whisk until the mix forms soft peaks
- Put the rest of the sugar and the water into a small saucepan and melt them together until they reach 250° F (or 121° C)
- Slowly pour the hot sugar syrup into the egg whites whisking until the mixture becomes a firm meringue
Italian Meringue does not need baking so it is ready to be used and consumed once is done
Can Italian Meringue Frosting be gluten-free?
Italian Meringue is naturally gluten-free as it only consists of egg whites, sugar, cream of tartar and a pinch of salt. None of these ingredients contain any gluten so this is a perfect gluten-free recipe for you.
Can Italian Meringue Frosting be vegan?
Italian Meringue is made with egg whites so it is not vegan. You can definitely make it vegan if you use aquafaba which is the strained water of a tin of chickpeas. In addition, the sugar needs to be vegan so you need to look for vegan sugar brands. Big Tree Farms, Bob’s Red Mill, Florida Crystals, Imperial Sugar and In the Raw are all vegan sugar brands.
Italian Meringue Frosting
- 4 egg whites
- 200 g white sugar
- 1 pinch of salt
- 50 ml of water
- ½ tsp cream of tartar
- Place the room-temperature egg whites with a pinch of salt and the cream of tartar in a bowl of a stand mixer fitted with a whisk attachment
- Begin to whisk and gradually add 25g (0.88 oz.) of sugar
- Keep on whisking until the mixture forms soft peaks
- Put the rest of the sugar and the water into a small saucepan and melt them together until they reach 121° C (250° F) on an instant read or candy thermometer
- Slowly pour the hot sugar syrup into the egg whites whisking until it becomes a firm meringue and the desired stiffness is achieved. This can take a few minutes
- Now you can use your meringue as you want. You can spread it on a lemon pie and burn it with a blowtorch until brown and crispy
- Egg whites at room temperature whip up faster than cold ones
- You can add lemon juice from 1 lemon instead of cream of tartar to egg whites as this will make the mixture very stable
- The Italian meringue does not need baking
- Glass and stainless steel bowls are the best to whisk eggs. Copper bowls are not ideal when stabilizers are added like cream of tartar as it will be too acidic and will cause the egg whites to strip too much copper from the bowl
- You can make the recipe with a manual whisker, a manual mixer or a stand mixer. Each has its advantages and disadvantages. This recipe uses a stand mixer.