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Italian Meringue

Make each batch of this coating as needed; do not double the recipe.

  • yield: Makes 6 cups
Photography: Grant Peterson


  • 2 3/4 cups sugar
  • 9 large egg whites
  • 1/2 teaspoon cream of tartar


  1. Step 1

    In a small saucepan, bring the sugar and 2/3 cup water to a boil. Boil until the syrup reaches the soft-ball stage (238 degrees on a candy thermometer).

  2. Step 2

    Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. Add the cream of tartar; beat on medium-high until stiff but not dry.

  3. Step 3

    With the mixer running, slowly pour the hot sugar syrup into the egg whites, and beat on high speed until mixture has cooled, about 15 minutes. Add food coloring to tint. Be careful not to overbeat. Use immediately.

Martha Stewart Weddings, Winter

Reviews (7)

  • 2 Sep, 2009

    My baker has tried this cake but can't get the meringue to hold up for an outside wedding. Any tips? He says they melt.

  • 25 Aug, 2009

    I have iced a wedding cake with Italian meringue and successfully refrigerated it 24 hours prior to the wedding. I haven't tried to freeze a cake iced with it, but my guess is that it would weep.

  • 6 Apr, 2009

    Can this be frozen? If yes how do how do I thaw it out in the refrig or room temp?

  • 29 Mar, 2009

    can this be refridgerated

  • 20 Nov, 2008

    any sample or video for this rescipe?

  • 18 Sep, 2008

    Emily when you make the meringue as stated above it's already cooked so all you have to do is decorate. Hope this helps you.

  • 11 Jun, 2008

    I am new to meringue... when piping it on the cake, do I cook it after? Before? Or not at all since it is already sort of cooked?