Italian Meringue – Stabilised

This Italian meringue cheats a little – by adding a little cornstarch it will definitely not weep and makes perfect piped decorations.


  • 200gr sugar
  • 50gr water
  • 100gr egg whites
  • 1 tsp cornstarch


Combine the egg whites and cornstarch in a mixing bowl, preferably a free-standing mixer bowl if you have one.

Place the sugar and water in a saucepan with a thick bottom. Heat it to 122°C without stirring. If you stir the sugar will crystalise. When the sugar reaches about 114°C, turn on the mixer for the egg whites. Once the sugar reaches 122°C, take it off the heat and pour it in a very thin stream on the beating egg whites. Be careful not to pour on the beaters, as I can’t advise hot sugar flying everywhere.
Beat the whites until they have cooled off significantly. Lukewarm is ok but not hot.