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When I make an Italian meringue, p.e. to cover a cake or a pie, a certain amount of water leaks out after a couple of hours, making the cake or pie rather soggy. I think this is caused by the used egg whites.
How could I prevent this, what is it that I am doing wrong? I always heat the sugar syrup until 120 * C before adding it to the beaten egg whites.

Lindsey, Food Editor

Italian meringue

Hello Omatien,

This is not something I have enough knowledge about really. I have heard things over the years like its over whisking or under cooking or hot meringue going onto a cold filling etc. but I don’t really know what the answer is.

You could post your question on the can anyone help forum to see if there are some experienced Italian meringue makers that can advise you.

Title your question Italian Meringue.

I hope you get the answer you are looking for,

best wishes,


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