Name: Two-Ingredient Italian Meringue in 15-Min!
Prep time: 15 min
Total time: 15 min
Cuisine: meringue
Ingredients: 4 egg whites; 1/2 cup agave nectar

This is an overhead image of a glass bowl on a white surface. Inside the bowl is fluffy white meringue. — Italian meringue is a luscious, fluffy, and so simple to make! Only two ingredients and 15 minutes is all you need to whip up this meringue.

Italian meringue is such an easy, luscious, and delicious whipped topping perfect for your baking needs! You can bake it into cookies, use it as a pie topping, swirl it on top of cookies, spread it in between cake layers, the possibilities are endless!

Why is this the best meringue?

Well, instead of caramelizing sugar and water into a hot delicious liquid, we’re using agave nectar (you can also use honey or maple syrup) so it makes this recipe that much easier!

All you need to do is heat the syrup or nectar and then add it to the eggs. Using the nectar or syrup really simplifies this recipe into just a couple steps.

Is it safe to eat raw egg whites?

Here’s the cool thing. Adding the hot syrup while you’re whipping the egg whites makes them safe to eat! They are no longer “raw” and can be consumed without worry.

This is an overhead image of a glass bowl on a white surface. The bowl has an electric mixer in the bowl whipping up egg whites into a meringue.

This is an overhead image of a glass bowl on a white surface. Inside the bowl is fluffy white meringue. An electric mixer sits on the white counter next to the bowl.

Ingredients you’ll need to make Italian Meringue

You only need TWO ingredients for this Italian Meringue which makes it super simple and straighforward!

Egg whites. Use fresh, room temperature eggs for best results.

Agave nectar. I always choose agave nectar for my “sticky” sweetener, but if you prefer honey or maple syrup, feel free to sub those in. Alternatively, if you do want to reduce granular sugar into a hot syrup, just grab some white sugar and water and follow the instructions below.

How to make Italian Meringue

Get the egg whites. Crack the eggs in half. Transfer the egg back and forth between to two half shells allowing the egg white to drip down into a bowl below you. Continue to pass the yolk back and forth between the shells until all the whites are in the bowl and the only thing left in the shell is a yolk. Save this yolk for another recipe or discard it.

Whip the eggs. Once you have your egg whites, use your electric mixer to whip on high for a few minutes until you have soft peaks. You’ll know you have “soft peaks” when you lift your mixer the egg white will form a small little mountain with a “peak” but then melt back down into itself fairly quickly.

Heat the syrup. Place the agave nectar in a pot over medium-high heat and heat until it reaches a temperature of 240F. I used this digital candy thermometer to gauge the temp.

Slowly pour. Continue to whip the egg whites with your mixer. Ad you whip them, slowly pour the hot syrup into the egg whites. It will be super hot so be careful not to splatter. Continue to whip for about 5 minutes until you get firm peaks.

My Favorite Mixer

Cordless Kitchen Aid electric handheld mixer has been so fun to bake with!

View product

This is an image of electric mixer beaters with white meringue on a white background.

How to flavor Italian Meringue

Berry. My favorite way to flavor meringue is with jam! Scoop 2/3 cup of your favorite jam and continue to whip until incorporated into the meringue.

Vanilla. Add 1 teaspoon of vanilla extract or 1/2 teaspoon of vanilla bean powder.

Lemon. Add about 1/4 cup lemon juice to the bowl and continue to whip until firm.

What to put this meringue on

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free DF Dairy-Free NF Nut-Free