This recipe is also known as 7-minute icing (frosting).

Uses this one when making Lemon Curd Olive oil cake into a tart shell.


  • 4 egg whites

  • 1 cup sugar
  • Pinch cream of tartar or teaspoon corn syrup
  • ½ tsp vanilla


Combine egg whites, sugar, cream of tartar or corn syrup in heatproof stand mixer bowl. Place bowl over pot WITH 1 INCH of simmering water. Whisk until sugar is dissolved and whites are warmed to 145 F, about 2-3 minutes. Remove from heat and place bowl on electric stand mixer fitted with whip attachment. Whip starting on low speed, increasing to high speed until stiff, glossy peaks form, about about 4-5 minutes. Add vanilla, and use meringue immediately.

Please note: Raw and undercooked eggs should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health professional has warned against eaten raw or under cooked eggs. The risk is very low with this cooked icing, but we should always consider any meringue under cooked.


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