Meringue Icing

    20 minutes

    Here's a great creamy icing with a meringue texture. You can substitute sherry instead of vanilla for an interesting variation.

    12 people made this

    Serves: 16 

    • 2 cups (440g) white sugar
    • 1/3 cup (85ml) water
    • 1/4 cup golden syrup
    • 1/8 teaspoon salt
    • 4 egg whites
    • 1/4 teaspoon cream of tartar
    • 1 teaspoon vanilla essence

    Preparation:20min  ›  Ready in:20min 

    1. In medium saucepan measure in sugar, water, golden syrup and salt over medium heat. Stir to dissolve. Cook to soft ball stage without stirring. It should fall from spoon in a thin thread.
    2. Beat egg whites and cream of tartar until stiff peaks form; do this shortly before syrup has reached the soft ball stage. When ready pour syrup in a thin stream over stiff egg whites being careful to beat continuously the whole time. Add vanilla and beat until the right spreading consistency is achieved.

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    Reviews in English (14)


    It should be noted that this recipe is for a specific cake...the Lady Baltimore Cake...which is a very light cake. It isn't necessarily for the typical cake or cupcakes.  -  24 Jul 2009  (Review from Allrecipes USA and Canada)


    I've always thought that cooked icings were more work than they're worth but this one was so easy to make I plan to use it on all my angel food cakes from now on. Replace the vanilla with flavored extracts and you can get a icing to match any cake!  -  06 Sep 2002  (Review from Allrecipes USA and Canada)


    This is a great merinque frosting. Very fluffy and light. I let the egg whites come to room temp before I whipped them, and after adding the syrup, I beat them for about 10 minutes. Awesome!  -  23 Jan 2009  (Review from Allrecipes USA and Canada)