Nutritional Info

Nutrition Facts

Serving Size 1 (116g)

Calories 93
Calories from Fat 24 (26%)
Amount Per Serving %DIV
Total Fat 2.7g 4%
Saturated Fat 1.2g 6%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 105.6mg 35%
Sodium 371.5mg 16%
Potassium 31.8mg 1%
Total Carbohydrate 7.8g 3%
Dietary Fiber 1.1g 4%
Sugars 1.6g
Protein 7.4g 15%

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Recipe Description
This meringue is sturdier, sweeter, and glossier than the regular meringue. A candy thermometer is useful for making it but not essential.
Prep time
15 min
Cook time
23 min
Ready In
38 min


Serves Tool

Serves To:USMetric
3   egg whites, at room temperature
1 Cup(c)  sugar
1/2 Cup(c)  water
1 Teaspoon(t)  vanilla extract


Beat the egg whites until stiff. In a small saucepan, bring the sugar and water to a boil. Do not stir. Once it is boiling, cover and cook for exactly 3 minutes. Remove the lid and continue to boil for 15 to 20 minutes, until a candy thermometer reads 230°F, or when a shiny, thin thread spools off a spoon that has been dipped in the pot. Slowly pour the hot sugar liquid into the egg whites, beating continuously until it cools to room temperature. Beat in the vanilla. If using for pie, spread the meringue onto the dessert, taking care to have it touch the crust all the way around (this prevents it from shrinking during baking). Put the pie in the oven and broil less than a minute, until golden. Take care, this meringue burns quickly.

Additional notes

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Italian Meringue
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