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.

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 because it’s low glycemic, 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.

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

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This is an overhead image of a glass bowl on a white surface. Inside the bowl is fluffy white meringue.

Two-Ingredient Italian Meringue

  • Author: Lindsay Grimes Freedman
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 15 min
  • Yield: serves 10 1x
  • Category: dessert
  • Method: mixer
  • Cuisine: meringue
  • Diet: Gluten Free
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Description

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.


Scale

Ingredients

  • 4 egg whites
  • 1/2 cup agave nectar

Instructions

  1. Crack the eggs in half.
  2. 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.
  3. Use your electric mixer to whip the egg whites on high for a few minutes until you have soft peaks. You’ll know you have “soft peaks” when you lift your mixer and the egg white forms a small little mountain with a “peak” but then melt back down into itself fairly quickly.
  4. 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.

  5. Continue to whip the egg whites with your mixer and slowly pour the hot agave syrup into the egg whites. It will be super hot so be careful not to splatter.
  6. Continue to whip for about 5 minutes until you get firm peaks. Firm peaks are when you lift the electric mixer out of the bowl and egg white mountain peaks are stiff and upright and don’t fall back into themselves.


Nutrition

  • Serving Size: 1/2 cup
  • Calories: 55
  • Sugar: 12.9g
  • Sodium: 13mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 12.9g
  • Fiber: 0g
  • Protein: 1.4g
  • Cholesterol: 0mg

Keywords: italian meringue