Recipes > Desserts > Meringues > Italian Meringue

Italian Meringue


  • whites of 5 eggs beaten to a stiff froth
  • 1 pound sugar
  • 1 teaspoonful vanilla extract
  • 3/4 cup water


Put sugar and water over the fire in a saucepan (one of agateware is best); stir until sugar is dissolved; next put saucepan over the fire and boil till the sugar begins to foam; then take some of the boiling sugar in a spoon and blow it; if it flows off the spoon in large bubbles it is ready to use; wipe the rim of saucepan clean with a damp cloth and remove the sugar from fire; let it cool for 2 minutes; then pour it slowly into the beaten whites, stirring constantly.


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Desserts and Salads (1920).

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