---
comments: true
tags:
  - ingredient
  - meringue
  - joy-of-cooking
---
# :egg: Italian Meringue

![Italian Meringue](../../assets/images/italian-meringue.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 9-in pie | 30 minutes |

## :salt: Ingredients

- :droplet: 0.5 cup water
- :rice: 0.25 tsp cream of tartar
- :candy: 1 cup sugar
- :egg: 3 egg whites

## :pencil: Instructions

!!! note

    This classic Italian meringue does not require baking, because the egg whites are already cooked by the hot syrup.
    You may want to brown it lightly in a 350° oven. This meringue is not so stiff as Swiss or French.

### Step 1

Heat in a heavy pan and stir until dissolved 1/2 cup water, 1/4 teaspoon cream of tartar, and 1 cup sugar.

### Step 2

When the syrup is boiling cover and cook about 3 minutes or until the steam has washed down any crystals that may have
formed on the sides of the pan. Uncover and cook without stirring to 238° to 240°. Pour the syrup very gradually onto
3 well-beaten egg whites beating constantly, until this frosting meringue is cool and ready to be spread on the pie
filling or pudding.

## :link: Source

- Joy of Cooking