Italian-Style Meringue 

Italian-Style Meringue 

  • Preparation 20 min
  • Cooking 10 min
  • Makes 1 large cake
  • Végétarien
  • Sans noix
  • Sans lactose
  • Sans produits laitiers



    • 1/2 cup (125 ml) water
    • 1 1/2 cups (375 ml) sugar
    • 1/2 cup (125 ml) light corn syrup
    • 5 egg whites
    • 1/4 teaspoon (1 ml) cream of tartar
    • 1 teaspoon (5 ml) vanilla extract


Note from Ricardo

Change the flavour by replacing the vanilla with almond or maple extract.

Step 2
You have to coordinate the two operations so that the syrup is ready at the same time as the egg whites are frothy.

Avoid pouring the syrup over the beaters, as it may spill and stick onto the bowl’s sides. The hot syrup will produce steam and the whites will suddenly gain in volume.

Italian-Style meringue may be used to frost a cake or to cover a lemon pie.

Personal Note