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Meringue Recipe,

Italian Meringue

by Katherine Walton on May 18, 2022 12 Comments

Have you been looking for the perfect meringue recipe? Meringues that do not crack, hold their perfect shape, retain their colour after baking and taste delicious? This recipe is a must to try.

Watch my step by step how to video along with this recipe.


  • 110 grams of egg whites (or the egg whites from 3 eggs) at room temperature
  • 1/2 teaspoon of cream of tartar or 1 teaspoon of fresh lemon juice
  • 220 grams (1 metric cup) caster sugar
  • 125 ml (1/2 metric cup) Water
  • Digital food thermometer


  1. Separate the egg whites from the egg yolk when the eggs are cold. Then leave the egg whites in a bowl covered at room temperature.
  2. Place caster sugar and water in a small sauce pan with a long handle. Mix sugar and water with a metal spoon and cook over medium heat stirring until sugar is dissolved.
  3. Stir from time to time and ensure sugar crystals do not form on the sides of the saucepan by brushing with a silicone pastry brush or with the metal spoon.
  4. Increase heat to medium-high. Leave cooking.
  5. In the meantime while sugar and water cook, whisk egg whites and cream of tartar in a clean metal or glass stand mixer bowl free of grease. If in doubt wipe bowl with lemon juice or vinegar.
  6. Whisk on low to medium speed for 1 minute then increase to medium speed until soft peak forms.
  7. Return to sugar and water syrup, increase heat to highest. Watch the temperature and that sugar syrup does not burn. Final temperature must reach 115 degrees Celsius.
  8. When temperature has reached 115 degrees Celsius and the meringue has reached soft peaks and increased in volume, increase mixer speed to medium-high.
  9. Then remove pan from heat and while the mixer is still running slowly pour hot sugar syrup in a steady stream on one side of the mixer bowl.
  10. The meringue should start to become thicker, increase in more volume and become shiny. Do not over mix. Once you see that the meringue starts to become shiny stop the mixer and check for stiff peaks with a spoon.
  11. The meringue should not move or in any way be soft or runny. If the meringue looks frothy or like it’s starting to separate you have mixed for too long.
  12. Preheat oven to 110 degrees (230 Fahrenheit, 1/4 Gas Mark).
  13. Line a baking tray with baking paper or use a silicone mat.
  14. Separate the meringue into separate batches and use desired food colouring and mix.
  15. Add meringue into piping bags with desired piping tips.
  16. Pipe desired shapes onto lined baking tray.
  17. Bake at 110 degrees Celsius (230 Fahrenheit, 1/4 Gas Mark) for 1 hour. All ovens vary, therefore you may need to adjust the temperature of your oven to achieve desired result.


How are the ingredients measured in this recipe?

In this recipe and in all of my recipes I provide all ingredients in grams and in mL (millilitres) where applicable. I also provide the ingredient quantities in METRIC cup measurements. However, be aware that cup measurements and spoon measurements vary in different countries. Therefore, I highly recommended the use of scales where applicable to measure ingredients to achieve exactly what the recipe intends.

What is caster sugar and can I substitute it in this recipe?

Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar and confectioners’ sugar. You may replace the caster sugar with standard granulated white sugar in this Italian Meringue recipe as the sugar is dissolved in a liquid.

How to separate egg whites from egg yolks?

It is best to separate the egg whites from the egg yolk when the eggs are cold. Then leave the egg whites in a bowl covered to bring to room temperature.

Do I need to use a food thermometer?

I recommend the use of a digital food thermometer in order to know if the temperature of the sugar syrup has reached 115 degrees Celsius (239 Fahrenheit), which is the soft ball stage the sugar syrup needs to reach.

What is the recommended baking time for the meringues?

Baking time can vary from 20 minutes to up to 2 hours. Depending on the size of the meringues and the result and taste desired. A longer baking time will yield drier merengues with a nutty flavour. Note that a longer baking time will change and fade the colour of the meringues if using food colouring. Therefore, if you are after keeping your meringues white bake for only 20 minutes. Keep in mind that all ovens vary and you may have to test different baking times, as well as different baking temperatures and tray positions in your oven to achieve the best result for your meringue cookies.

After baking, you may leave the meringues in the oven until they have completely cooled or you can remove them as soon as they have finished baking. Leaving them to cool in the oven will yield drier, crunchier meringues.

How to store this Italian Meringue and what is its shelf life?

Meringue cookies should stored in an airtight container for up to a week in a dry place. This meringue can also be used without baking and used as a topping to decorate cupcakes and other desserts. If using as a fresh topping, this meringue should be stored in the fridge for up to two days. Please note that the fresh meringue will naturally start to separate, therefore it is best to decorate your dessert with the fresh meringue immediately after making and then store the dessert in the fridge.


The meringue cookies are sticky after baking, what can I do to fix this?

Please note that these meringues may be sticky to the touch. Humidity in the air can make them sticky. If this occurs you can place the meringue cookies in an airtight container and they will lose their stickiness.

Watch the full step by step video provided with this recipe for visual instructions. If you have any questions leave me a comment and I’ll be more than happy to guide you through.


  1. Definitely the best meringue recipe(and l ‘ve tried many).They pipe and bake perfectly,no cracks(not a single one)and the taste is amazing.l reduced baking time because l like them a little more soft and chewy .l tried it few times and its a recipe to keep👌👌

    1. Hi Dragana, that makes me really happy to hear that this is your go to recipe. 🙂 As you say you can have them soft and chewy or crunchier depending on baking time. Thank you.

  2. Que hermoso todo lo que hace y sus recetas muy bien expilcadas que Dios y la Virgen le bendigan cada día..gracias

  3. Hello
    Would like to try the recipe but still curious about the baking time
    If I baked them like 30 minutes will they still be sticky and then lose their stickiness when covered ?

    1. Hi Ada,

      They can last for up to a week in an airtight container. If left exposed to air, they will last for a just a few days. The more humidity there is in the environment they are in, the less time they will last. They may go soft in very humid conditions.

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