Italian or Cooked Meringue

Recipe from Julia Child

Adapted by Marian Burros

Total Time
25 minutes
Prep Time
30 minutes
Rating
4(34)
Comments
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This recipe, adapted from “Mastering the Art of French Cooking” by Julia Child, was featured in The New York Times in 1990 in an article on eggs. It is for a cooked meringue that can be used with chocolate mousse or lemon soufflé. When done correctly, the meringue should have a soft white sheen and hold its shape. A candy thermometer is a helpful tool in this regard. —Marian Burros

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Ingredients

  • 1cup sugar
  • ⅓cup water
  • 3egg whites
  • ⅛teaspoon cream of tartar
  • Pinch salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

204 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 0 grams dietary fiber; 50 grams sugars; 2 grams protein; 71 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the sugar and water in saucepan and stir well. Cook over medium-high heat but do not stir. Instead swirl pan by the handle.

  2. Step 2

    Continue swirling pan and bring mixture to boil. Let it boil until the liquid becomes completely clear.

  3. Step 3

    Reduce heat; cover pan and continue to simmer while beating whites.

  4. Step 4

    Beat whites slowly until they become foamy. Then beat in cream of tartar and salt. Increase speed and beat whites until stiff peaks form.

  5. Step 5

    Uncover sugar syrup; insert candy thermometer and boil until the temperature reaches 238 degrees, the soft-ball stage.

  6. Step 6

    Remove from heat; start to beat whites at medium speed and slowly pour boiling syrup into whites, beating all the time. Continue to beat until the mixture forms stiff peaks, about 8 minutes. The meringue is the proper consistency if it does not move when a spatula is run through it.

Tip
  • This meringue can be used in chocolate mousse or lemon souffle (see recipes).

Ratings

4 out of 5
34 user ratings
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Comments

anniea

Used this recipe three times - makes a nice fluffy frosting. I added a half teaspoon of vanilla the last time I made it - nice flavor.

Maureen

I am going to try this for the first-time for my husbands beloved birthday Lemon meringue pie tomorrow....wish me luck

Scout

This works great, just remember to continue beating until the stiff peaks form not a second too soon.

anniea

Used this recipe three times - makes a nice fluffy frosting. I added a half teaspoon of vanilla the last time I made it - nice flavor.

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Credits

Adapted from Julia Child's "Mastering the Art of French Cooking," Volume 2; Knopf, 1970

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