Meringue is a light, airy, and sweet confection made from beaten egg whites and sugar. Often associated with desserts like pavlovas, lemon meringue pies, and macarons, it raises an important question for many home cooks and dessert lovers: Does meringue have raw eggs? This inquiry isn’t just about technique—it’s a safety concern rooted in food hygiene, especially for those with weakened immune systems, pregnant women, or young children.
In this comprehensive article, we’ll explore meringue recipes in depth, examining whether raw eggs are used, the different types of meringues, and how to prepare them safely. From the science behind it to practical tips, this guide will clarify whether raw eggs are present in meringue and how to enjoy this delicate dessert responsibly.
Understanding the Core Ingredients in Meringue
Before answering whether meringue uses raw eggs, it’s important to understand the basic components that make up this dessert-based foam. The traditional meringue consists of just two ingredients:
- Egg whites
- Granulated sugar
Depending on the type of meringue being made, additional ingredients may include cream of tartar, vinegar, or cornstarch to stabilize the egg whites and provide a firmer texture.
Egg Whites: The Foundation of Meringue
Egg whites are 90% water and 10% proteins, with no fat or cholesterol, which is why they can be whipped into a stable foam. The mechanical action of whipping denatures the proteins in the whites, allowing them to bond with the air bubbles introduced during beating. Sugar is then gradually added, which helps stabilize the volume and structure of the foam.
Types of Meringue: Which Use Raw Eggs?
Meringues come in three primary forms—each with different preparation methods and safety considerations:
- French Meringue: This is the most basic form of meringue and involves whipping egg whites and sugar together at room temperature. Since no cooking occurs during or after whipping, this method does contain raw egg whites. If the meringue is used as a topping or filling that will be baked (as in lemon meringue pie), the eggs will be cooked afterward. However, if this meringue is consumed immediately, as in some iced desserts, it remains raw.
- Italian Meringue: This method involves whipping egg whites while separately cooking a sugar syrup to a high temperature (usually 230–240°F / 110–115°C) and slowly pouring the hot syrup into the whipped whites while the mixer is running. This technique results in a stable, satin-like meringue that is cooked during the process. Therefore, Italian meringue does not use raw eggs.
- Swiss Meringue: In this method, egg whites and sugar are combined in a heatproof bowl and whisked over a double boiler until the mixture reaches 160°F (71°C). The mixture is then removed and whipped into stiff, glossy peaks. Swiss meringue is considered safe, as the eggs are gently cooked during the warming process before whipping occurs.
Is There a Risk in Eating Raw Eggs in Meringue?
Now that we’ve clarified which types of meringue involve raw egg whites, the next logical concern is food safety—specifically, the risk of salmonella infection.
The Salmonella Threat: A Hidden Hazard
Raw egg whites, like raw eggs in general, carry the potential for Salmonella contamination. Although the risk is relatively low—especially in countries where egg production is highly regulated—it remains a concern, particularly for:
- Pregnant women
- Young children
- Older adults
- People with compromised immune systems
The Centers for Disease Control and Prevention (CDC) estimate that there are about 1.35 million cases of Salmonella infection in the United States each year. While most healthy adults may only experience a few days of discomfort, serious consequences like hospitalization can result in vulnerable individuals.
What are the Odds of Contamination?
According to the FDA, the probability of an egg being contaminated with Salmonella is approximately 1 in every 20,000 eggs. So while raw eggs in meringue aren’t guaranteed to be dangerous, the possibility exists—especially if the eggs are not pasteurized.
This is why professional kitchens often use pasteurized egg whites or heat-treated alternatives to make raw meringues without compromising safety.
How to Enjoy Meringue Safely: Tips for Reducing Raw Egg Risk
If you’re looking to make meringue at home and want to avoid raw eggs—or want to serve it to someone who may be vulnerable—there are several alternatives and preparation techniques recommended by food scientists and chefs.
Bake or Heat-Treat Meringue When Possible
If you’re using French meringue, always ensure that your dessert—such as a pie—calls for you to bake the meringue on top. The heat from baking will cook the egg whites. You can also toast the meringue’s surface under a broiler for added color and texture, which further enhances safety.
Use Pasteurized Egg Whites or Products
Pasteurized liquid egg whites are a ready-made solution for those who want to enjoy the texture of meringue without the risks associated with raw eggs. They are heated to just enough to kill harmful bacteria but not enough to cook the protein structure—which means they foam just like raw whites.
Many grocery stores carry brands such as:
- Nate’s
- MooLa
- David’s
Alternatively, you can use dried or frozen egg white products that have been pasteurized and are suitable for making meringue.
Make Italian or Swiss Meringue Instead
Swiss and Italian meringues are considered safe because they rely on either heating the egg whites and sugar mixture directly over heat (Swiss) or using a hot sugar syrup to cook the egg whites as you whip (Italian). These methods denature the egg proteins and eliminate any potential pathogens present in raw egg whites.
Here’s a simple comparison of meringue methods and their raw egg status:
| Meringue Type | Raw Eggs? | Cooking Process |
|---|---|---|
| French | ✅ Yes | No heat used during preparation |
| Swiss | ❌ No | Whites and sugar warmed over double boiler before whipping |
| Italian | ❌ No | Hot sugar syrup (230–240°F) added to whites while whipping |
Consider Aquafaba as a Raw Egg Alternative
For those looking for completely egg-free meringue—whether for safety, dietary restrictions, or ethical reasons—a modern alternative has emerged: aquafaba.
Aquafaba is the liquid from canned chickpeas or from boiling legumes. It has gained popularity due to its ability to mimic the properties of egg whites when whipped. When combined with a bit of cream of tartar and sugar, it forms a foam that can resemble traditional meringue in texture and taste.
While aquafaba meringue does not contain raw eggs, you can bake or torched it just like classic versions to create pavlovas, cookies, or desserts.
Best Practices for Handling Raw Eggs in Meringue
If you’re preparing French meringue and are not able to bake it afterward—perhaps for a cold dessert or a frosting—there are extra precautions you can take:
Source Fresh, High-Quality Eggs
While this step cannot entirely eliminate risk, using clean, intact, and fresh eggs that have been stored at cooler than room temperature reduces contamination likelihood. Choose refrigerated eggs, preferably from local farmers or a reputable supplier, and avoid cracked eggs.
Clean Your Equipment Thoroughly
Any residual fat from previous baking or egg yolks can destabilize egg whites, preventing proper foaming. To achieve optimal volume and safety, always clean your mixing bowls, whisks, and utensils:
- With hot soapy water
- Rinsed and wiped dry (avoid using towels that may retain oils or fat)
- Chilled in advance where recipe instructions require it
Avoid Raw Meringue Toppings for Vulnerable Groups
If your audience includes young children, elderly individuals, or immune-compromised patients, it’s best to avoid French meringue altogether. Instead, use alternatives like Swiss meringue, canned whipped cream, or non-dairy toppings that deliver a similar texture but come with no foodborne illness risk.
Common Desserts That Use Meringue and Raw Egg Risk Breakdown
Understanding the presence of raw eggs in meringue helps you evaluate the safety of several classic desserts. Let’s look at some of the most popular recipes and whether they contain raw eggs:
| Dessert | Meringue Type | Raw Eggs? | Final Cooking Step |
|---|---|---|---|
| Lemon Meringue Pie | French | Yes (if not fully baked) | Baked for 10–15 minutes |
| Pavlova | Swiss or Italian | No | Baked for 1–2 hours at 200°F (95°C) |
| Baked Alaska | Swiss (for meringue) | No | Sear meringue with a kitchen torch or oven |
| Hi-Hat Brownies | French | Yes | Usually not baked (consume raw egg risk) |
| Meringue Kisses | French | No | Baked at low temperature for 90+ minutes |
This comparison shows that baked desserts are generally safe, as the temperature and time involved eliminate raw egg concerns. However, items like hi-hat brownies or no-bake meringue pies may still carry a risk unless pasteurized alternatives are used.
Can You Make Meringue Without Raw Egg Whites at All?
Yes. As mentioned earlier, both Swiss and Italian meringue cook the egg whites during preparation. Additionally, alternatives like aquafaba and pasteurized products eliminate the need for raw egg use entirely.
How to Make Swiss Meringue: A Safe and Stable Option
Here’s a basic Swiss meringue recipe suitable for buttercream frosting, piping, or baking:
Ingredients:
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/8 tsp cream of tartar (optional but helpful)
Instructions:
- Combine egg whites, sugar, and cream of tartar in a heatproof bowl.
- Place the bowl over a pot of simmering water (double boiler), stirring constantly.
- Heat until the mixture reaches 160°F (71°C) and feels warm and sugar-dissolved.
- Remove from heat and whip with a stand mixer until stiff, glossy peaks form.
- Use this meringue base for buttercream or as a topping by piping and baking.
Because of the heat treatment, this version eliminates the risk of Salmonella and is preferred in many professional bakeries.
How to Make Italian Meringue: Cooked as You Whip
Italian meringue is ideal for making mousses or as a base for desserts like parfaits and cold soufflés.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 tsp cream of tartar
Steps:
- Whip egg whites and cream of tartar until soft peaks form.
- Boil sugar, water, and remaining sugar to 240°F (soft-ball stage).
- With the mixer on medium-high, slowly pour the hot sugar syrup into the whites.
- Continue whipping until the bowl is cool to the touch and stiff glossy peaks form.
- This meringue is ready to use in mousses, cold desserts, or to pipe decorations.
Because the hot syrup heats the egg whites as it’s incorporated, there’s no raw egg involved.
Conclusion: Does Meringue Have Raw Eggs? It Depends on the Method
In conclusion, meringue can contain raw eggs—but it doesn’t always. The key determinant is the method by which it is prepared. French meringue involves raw egg whites, while Swiss and Italian meringue use heat during preparation and fully cook the egg whites. If you’re baking a meringue, such as in lemon meringue pie or pavlova, the raw eggs are typically cooked. However, uncooked French meringue on items like brownies or cold desserts poses the highest raw egg risk.
For health-conscious individuals or those preparing food for vulnerable groups, using Swiss or Italian meringue, pasteurized egg whites, or even aquafaba-based alternatives provides a safe option without sacrificing flavor or texture.
Regardless of which meringue you choose, mastering the art of whipping egg whites can greatly enhance your culinary skills—and provide a delightful contrast of textures in desserts. By understanding the ingredients, safety concerns, and preparation techniques, you’ll be able to create a meringue that’s both delicious and safe to enjoy.
Final Takeaway: Enjoy Meringue Smartly
Eggs are not just an ingredient—they are a cornerstone of many classic desserts, and understanding whether they are raw gives you control over the safety and quality of your creations. Whether you’re making delicate kisses from a baked meringue, topping a tart with a cloud-like peak, or mixing a mousse with Italian meringue, you now have the tools to enjoy meringue with confidence, knowing exactly what’s in the mix.
So next time you’re asked, “Does meringue have raw eggs?”, you can answer with clarity and precision—and ensure your guests or loved ones enjoy the sweetness without worry.
Does traditional meringue contain raw eggs?
Yes, traditional meringue recipes typically contain raw egg whites. Meringue is made by whipping egg whites and sugar together to form stiff, glossy peaks. In many cases, especially in French meringue, the egg whites are not cooked during the preparation process, meaning that the final product contains raw eggs. This can be a concern for individuals who are sensitive to consuming uncooked egg products due to the risk of salmonella.
However, there are different types of meringue that address this issue. For instance, Italian and Swiss meringues involve heating the egg whites and sugar before whipping, which effectively pasteurizes the mixture and reduces the risk associated with raw eggs. These versions are often used in professional kitchens and are preferred for dishes like buttercream frostings or baked desserts where raw egg safety is a concern.
Why are raw eggs a concern in meringue recipes?
Raw eggs can pose a health risk because they may contain harmful bacteria such as Salmonella. This is especially problematic for individuals with weakened immune systems, including young children, pregnant women, the elderly, and people with chronic illnesses. Consuming raw or undercooked eggs contaminated with Salmonella can lead to food poisoning with symptoms like stomach cramps, fever, and diarrhea.
To reduce this risk, many meringue recipes have been adapted to use cooked egg whites or pasteurized eggs. Pasteurized eggs are heat-treated to eliminate harmful pathogens while still keeping the eggs in their raw state, making them a safe alternative for traditional meringues. For those who are concerned about food safety, it’s wise to consider these alternatives, especially when serving vulnerable individuals or making meringues for large gatherings.
What are the different types of meringue and how do they handle egg safety?
There are three primary types of meringue: French, Swiss, and Italian. French meringue is the simplest and fastest to make, using only whipped egg whites and sugar, but it contains raw eggs and carries a higher risk of bacterial contamination. Swiss meringue, on the other hand, is made by whisking egg whites and sugar over heat before whipping, which effectively cooks the whites and significantly enhances safety.
Italian meringue is considered the safest of the three, as it involves drizzling hot sugar syrup into whipping egg whites, raising the temperature enough to pasteurize them during the process. This method produces a stable and safe meringue without the need for additional cooking. Both Swiss and Italian meringues are commonly used in professional baking and are preferred when food safety is a priority.
How can I safely prepare meringue at home?
To safely prepare meringue at home, the best strategy is to use either Swiss or Italian meringue methods that involve heating the egg whites. For Swiss meringue, combine egg whites and sugar in a heatproof bowl and place it over a pot of simmering water (double boiler), whisking constantly until the mixture is warm to the touch and the sugar is dissolved. Then transfer to a mixer and whip until stiff peaks form.
Alternatively, you can use pasteurized egg whites, which are available in both shell and carton forms and are processed to eliminate harmful bacteria without cooking the eggs. These offer a safe way to make French meringue without worrying about foodborne illness. Always ensure you store unused egg whites in the refrigerator and use them within two days, or freeze them for longer storage.
Are store-bought meringues safe in terms of egg use?
Most store-bought meringues are safe as they are typically made using pasteurization techniques or dried at oven temperatures high enough to kill any harmful bacteria. Commercial food manufacturers must comply with food safety regulations, which often include heat treatments for egg-based products. Some may also use dried or pasteurized liquid egg whites as ingredients to bypass salmonella concerns entirely.
However, if you purchase meringues from a local bakery or at a farmers’ market, it’s worth asking how they are made and whether they contain raw egg whites. If unsure, it’s best to treat such products with caution, especially if you’re serving members of a vulnerable group. Understanding the preparation method and whether the eggs have been heat-treated can help you assess the safety of store-bought meringue products.
What are the alternatives to using raw eggs in meringue recipes?
For those who want to enjoy meringue without the risk of raw eggs, there are several alternatives. Pasteurized egg whites are an excellent choice—they come either fresh in shells or in cartons and have been heat-treated to eliminate pathogens while retaining the properties needed for proper whipping. Another option is aquafaba, the liquid from canned chickpeas, which can mimic egg white behavior when whipped, making it a popular plant-based alternative.
Additionally, some commercial meringue powders, often used in royal icing and baking, are made from dried egg whites combined with stabilizers. These powders are generally pasteurized and safe to use without further cooking. By substituting raw egg whites with one of these options, you can create a safer and often more stable meringue while maintaining the texture and consistency that make meringue a beloved part of many desserts.
Can I eat meringue if I’m pregnant or immunocompromised?
Pregnant individuals and those who are immunocompromised should avoid meringues that contain raw or undercooked egg whites due to the risk of Salmonella infection. Since this population is more susceptible to foodborne illness, it’s best to only consume meringue prepared with pasteurized egg whites or made using heat-stable methods such as Swiss or Italian meringue, where the whites are cooked during the preparation process.
If you’re in one of these high-risk groups and want to enjoy meringue, be sure to ask how it’s prepared—especially in restaurants or homemade desserts shared at events. You can also opt to make your own meringue at home using pasteurized eggs or egg substitutes like aquafaba, ensuring that the food you consume not only tastes great but is also safe and free of bacterial contamination.